An acronym for Australia and New Zealand Army Corps, Anzac biscuits are the brainchild of 1920s-era military wives and mothers who sold the cookies for war-effort fundraisers. Heather Sperling, who developed this recipe for the 2014 edition of the Saveur 100, first tasted them at an outdoor market in, of all places, Berlin. “As a lifelong oat cookie devotee, it was intense love at first bite,” she says. Loaded with coconut as well as oats, the dough will have a crumbly texture. No matter; once pressed into patties, it’ll bake to a sturdy, satisfying crunch.
Featured in: "Anzac Biscuits."
- 2 1⁄4 cups rolled oats
- 2 cups unsweetened shredded coconut
- 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄3 cup boiling water
- 1 1⁄2 tsp. baking soda
- 10 Tbsp. plus 1½ tsp. unsalted butter
- 3 Tbsp. golden syrup, such as Lyle’s