Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Anzac Biscuits 3.7 (82) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 3 dozen This cookie was popularized by World War I care packages sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe. Ingredients 2 cups all-purpose flour 2 cups rolled oats 2 cups sugar 1 cup desiccated coconut 1 cup (2 sticks) unsalted butter 2 tablespoons Lyle's Golden Syrup ¾ teaspoon baking soda ¼ cup boiling water Directions Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.) Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool. Cook's Notes The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape. Print