Named for the Australian and New Zealand Army Corps (ANZAC), these “bickies,” or cookies, were created for soldiers fighting in World War I because they could withstand a long sea journey—ANZAC’s first major military action was in Gallipoli, Turkey. This version, a chewy inside with a crisp outside, comes from Annie Paterson. “It’s my grandmother’s and mother’s recipe that I have been making since I was a child,” she said. If you want a crisper cookie, leave out the coconut. Golden syrup, also popular in British and Irish treats, is a sweetener made from cane sugar; it’s available online, but you can substitute maple syrup.
Ingredients
- 1 cup coarse rolled oats
- 1 cup all-purpose flour
- 1 cup unsweetened (desiccated) coconut flakes
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 3 tablespoons boiling water
- 8 tablespoons unsalted butter
- 1/4 cup extra virgin olive oil
- 2 teaspoons golden syrup
Directions
Step 1
Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper. Set aside.
Step 2
In a large bowl, mix the oats, flour, coconut, and sugar. In a small bowl, mix the baking soda and boiling water; place next to your stovetop.
Step 3
In a medium saucepan, melt the butter, then whisk in the olive oil and syrup. Whisk in the baking soda mixture, then pour over the dry ingredients and mix well. Wait 5 minutes, then stir again.
Step 4
For jumbo cookies, use a 2-inch ice cream scoop and drop them on the prepared sheet pan. Bake for 16 minutes, rotating the pan halfway through, or until the cookies turn golden. Let cool to room temperature before storing in a cookie tin.
Makes twelve 3-inch cookies