This isn’t my usual Cooking the Book post – instead of being inspired by a cookbook, and trying a recipe from that title, this time I’m inspired by a memoir, and sharing the recipe I made to go along with our book club discussion of that memoir.
The Road from Coorain is about Jill Ker Conway’s Australian childhood. We read it for our book club’s annual tea party, so we tried to get tea party appropriate dishes to bring to the meeting.
I immediately thought about ANZAC biscuits, remembering a college roommate’s description of the cookies. Oatmeal, coconut – they sounded perfect to accompany tea.
And they were. While my version isn’t completely Australian (the golden syrup I used is the English version), the recipe is otherwise similar to ones I found on a couple of Australian websites. The final recipe I used comes from The King Arthur Flour Cookie Companion (and can be found on their website).
How I made ANZAC Biscuits
1 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
3/4 cup sugar
1/8 teaspoon salt
3/4 cup shredded coconut
1/2 cup (8 tablespoons) salted butter
2 tablespoons golden syrup
1 1/2 teaspoons baking soda
2 tablespoons boiling water
1) Preheat the oven to 350°F. Line two baking sheets.
2) Mix together the oats, flour, sugar, salt, and coconut.
3) Combine the butter and syrup in a saucepan and heat until the butter has melted and the mixture is bubbling.
4) In a medium-sized bowl, combine the baking soda and boiling water, then stir in the butter mixture. Make sure there is space in the bowl because it will bubble up quite a bit.
5) Stir the butter mixture into the dry ingredients.
6) Drop the dough, by teaspoonfuls, onto the baking sheets. Leave space between them as they’ll spread.
7) Bake for 13 to 15 minutes; the cookies are supposed to be dark brown and crispy-crunchy, not light brown and chewy.
They’re very easy to make, although watch the baking time – I was making these with all three kids around, and right when I needed to pull them from the oven I couldn’t because baby needs trump overbaking cookies. And so they were overbaked, and not as tasty as they would have been. Sorry book club friends – I really can bake tasty things, I just always seem to run into trouble when I’m making things for our meetings.
See all the Cooking the Book reviews and recipes I’ve shared.
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