Tuesday, April 4, 2017

Anzac Biscuits

Coconut oatmeal cookies are the thing that I bake the most often.  The Anzac biscuits for this week's Tuesdays with Dorie are a version of coconut oatmeal cookies that uses Lyle's Golden Syrup plus sugar for sweetening and does not include eggs.

I was unable to find Lyle's Golden Syrup at the grocery store.  I researched substitutes and went with light corn syrup and molasses in a 2:1 ratio.

My other deviation from the recipe was to use unsweetened coconut.

Dorie says the dough will be soft and a tad crumbly.  My dough was very crumbly.  I used my new cookie scoop which was great for even portions of dough.  I pushed the dough crumbs together and assumed that they would bake up fine into cookies and they did.


  1. They look good! And they are supposed to be crumbly (I'm the Mardi she consulted for this recipe!). Brown rice syrup (that I had from a previous Dorie recipe) also works in this recipe!

  2. Yep, I am an Aussie like Mardi and I confirm they are meant to be crumbly. Nice job on the Anzacs.

    1. Good to know they are supposed to be crumbly!

  3. We loved these too. I also did a substitution for the Golden syrup.

  4. They look like they turned out beautifully! Luckily, golden syrup is a regular grocery store item in Canada, so I have some in my pantry, but I imagine corn syrup would work just as well.