After my first son was born, a sweet friend generously brought over dinner to help us out during that crazy time. To be honest, I can’t even remember what she made for the main course (my family will attest to the fact that I was a complete basket-case for a good 2-3 weeks after he was born) but even through my postpartum haze, I can still remember the cookies that accompanied that meal. They were sweet, chewy and totally amazing and I am fairly sure I ate every single one of them. My girlfriend told me they were called “Anzac Biscuits” and that they were simple to make and always a crowd pleaser. I just had to get the recipe!

I have since learned that Anzac Biscuits hail from Australia and New Zealand and were originally baked by women to be sent to their husbands and sons who were fighting overseas during World War I. The ingredients were readily available and affordable at the time and they weren’t prone to spoiling which was important since it could take up to a month for the cookies to reach the troops.

From what I’ve uncovered online, these humble cookies have come a long way since war days and are now popular all over the world for their delicate chewiness and buttery goodness. My whole family loves these little gems and I highly recommend them for school lunch boxes, after dinner dessert or with your mid-afternoon tea. Or might I suggest that you whip up a batch for a brand new mom? You never know – they just might get her over the hump of those first difficult days with a newborn. They certainly helped me!

Anzac Biscuits

1 cup all-purpose flour (or 1 cup of Bob’s Red Mill gluten-free AP Baking Flour + 1 tsp xanthum gum)
1 cup regular oats
1 cup firmly packed brown sugar
1/2 cup shredded sweetened coconut
1/2 tsp baking soda
1/4 cup Earth Balance or Organic Butter, melted
3 tbsp. water
2 tbsp. golden cane syrup

Preheat oven to 325.
Combine flour, oats, sugar, coconut and baking soda and stir well. Add butter, water and syrup and stir again.
Drop spoonfuls at least 2 inches apart on cookie sheets lined with parchment paper.
Bake at 325 for 12 minutes or until cookies are almost set (they should still be a bit gooey). Remove from oven and cool.
Enjoy!