Australian and New Zealand Army Corps (ANZAC) soldiers, for whom the “biscuits” were named, landed on the coast of Turkey, now known as Anzac Cove, on April 25th, 1915. Anzac biscuits were created during World War I, and the Great Depression because they don’t contain eggs or milk and they can be stored for long periods of time. Wives and mother’s of Australian soldiers would bake up batches of the biscuits and ship them to the soldiers who were away at war.
Don’t let the name of this recipe fool you into thinking they’re biscuits. I found this recipe in a Highlights magazine way back in 2006. I remember spending the day baking with my three little ones and have wanted to remake them since.They come out of the oven with a distinctly sweet honey smell and their chewy texture makes a perfect not-too-sugary snack. Ironically, a few days ago, I saw on my kitchen calendar that today is Anzac day and thought of these cookies and knew it was the perfect time to add them to Maynard’s collection!
- 2 cups oats
- 2 cups flour
- 1 1/2 cups brown sugar
- 1 cup sweetened coconut
- 2 teaspoons baking soda
- 1/2 cup unsalted butter, melted
- 6 Tablespoons hot water
- 4 Tablespoons honey
Pre-heat oven 325*
- Combine first 5 ingredients in a large bowl.
- In a small bowl mix butter, water and honey. Pour into flour mixture and mix until combined.
- With a table spoon, scoop out the dough and tightly press together with your hands then flatten slightly.
- Cook for 12-15 minutes until golden brown on the bottom.