Australian Almond Anzac Cookies
Prep time
Cook time
Total time
These cookies were made during World World I by Australian wives for their soldiers overseas. They were made without eggs so they would endure the long shipping time.
Serves: About 1½ dozen
  • 1 cup all-purpose unbleached flour
  • 1 cup rolled oats
  • 1 cup packed brown sugar
  • ¾ cup desiccated/shredded coconut
  • ½ cup slivered almonds
  • ¼ teaspoon salt
  • ½ cup butter
  • 2 tablespoons Lyle's Golden Syrup (see Note)
  • ½ teaspoon baking soda
  • 2 tablespoons boiling water
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  1. Preheat the oven to 350 degrees F.
  2. Combine all the dry ingredients (except for the baking soda) in a mixing bowl.
  3. In a small saucepan, melt the butter and add the golden syrup. Add the vanilla and almond extracts. Stir the baking soda into the boiling water and then add to the butter mixture.
  4. Pour the wet mixture into the dry mixture and stir to combine.
  5. Scoop out 1-inch balls and place them 3 inches apart on a nonstick cookie sheet (cookies will spread - they are thin and chewy). Bake 13-15 minutes or until golden brown on the edges.
  6. Let sit for 3-4 minutes before transferring them to a wire rack to cool completely.
Lyle's Golden Syrup has a very distinct taste for which there is no adequate substitute. If you do not have access to it, substitute corn syrup (no need to add molasses as some substitution guidelines suggest because of the brown sugar already in the recipe.)
Recipe by The Daring Gourmet at