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When the lockdown was announced about a month ago, I thought of all the great things I would finally be able to do. I would finally tackle those five- to seven-season tv series that everyone told me that I just had to watch, that require a hundred-hour commitment to get through them. (Breaking Bad and The Wire, I’m looking at you…) I would have the time to go through all those folders of paperwork that pile up like a fallen cheerleader formation when you live somewhere where paperwork is as common (but not as welcome) as wine.

Or I might finally tackle The Goldfinch (769 pages) or finish A Little Life. I only made it to page 30 (of 720 pages) of the latter before my brain felt like an Escher print.

Yet none of those things have happened. I ended up launching a daily Apéro Hour on my Instagram IGTV channel and found myself doing a lot more cooking and baking and writing. I try to squeeze in a little exercise either following videos on YouTube or taking online Pilates classes, and ended up revisiting some vintage recipes, including my variation of one by Marcella Hazan. But I dug into my own personal cookbook archives to make these Cranzac Cookies, and I almost wish I didn’t, because I could not stop eating them.

These “cookies” are based on the same flavor profile of Anzac Biscuits, but everyone can relax as these are not traditional Anzac biscuits, but are inspired by them. One thing they do share is that they don’t have any eggs, and these are particularly low in butter, which many in lockdown will appreciate if those are hard to come by.

I’ll never forget the time I was doing a demonstration and making these cookies in Los Angeles a number of years back, when low fat was the craze. When I got to the step where I was about to add the butter, a woman in the front row gasped loudly, and exclaimed to everyone around her, “Look! Look at all the butter he’s adding!”

I was, like, “Huh?” I replied that there were only 2 ounces of butter for 26 cookies. Most cookie recipes call for two sticks (8 ounces/230g) of butter and these had a mere half-stick. A few years later, during a different diet craze, someone in an audience asked me if it was okay to eat grapes because they contained sugar. I didn’t know what to say to that except that I didn’t want to live in a world where eating fresh fruit was considered a bad thing.

While I spent my days avoiding watching women dressed in form-fitting leggings doing sweeping leg circles, mermaids, and PIlates corkscrews, and instead of catching up on literature, watching Luke Cage wipe out evil forces trying to take over Harlem, I’ve been making these cookies like there’s no tomorrow. (Not to be Debbie Downier, but watching the news this week, there just might not be one….) But I’m remaining optimistic that at some point, we’ll all be out and about again, someday.

Until that day comes, I am going to be making these cookies weekly, or maybe more often. I am down to my last bag of dried cranberries (you can buy them in Paris, but they are usually sold in supermarkets small packets and are pricey little fellas) but have other dried fruit options, and have plenty of Golden syrup; when Marks & Spencer food opened in Paris, I was nearly bathing in Golden syrup, broccolini, muscovado sugar, crumpets, cottage cheese, and jalapeños, which were no longer elusive, and, dare I say, abundant.

These Cranzac Cookies have also been in abundance, and Romain’s obsession with les crumpets has turned to these. I’m not sure how these translate into French, or Australian or Néo-Zélandais, but at times like this what matters most is how good they are. And there’s no controversy about that around here.

Cranzac Cookies

Adapted from Ready for Dessert (Inspired by a recipe in the former Cooking Light magazine, who I wrote and developed recipes for) Answers to FAQs -If you don't have dried cranberries, you can use raisins, dried cherries or dried blueberries. If you'd like to use dates or apricots, those would work well, if diced. -Golden syrup can be found in well-stocked supermarkets and grocery stores, or online. If you can't find it or don't have it, you can use agave nectar, rice syrup, or mild-flavored honey. I haven't tried or tested them all, but sorghum or cane syrup may work, or maple syrup, but I would consider using only 2 tablespoons if using honey or another liquid sweetener as their flavors are much stronger. If the dough feels dry at the end, add a teaspoon or so of water, just enough to moisten it enough so it comes together. -I've not made these without the coconut but if you do try them, let us know how they work out in the comments. The dough will be moister so not sure how it will bake up. -Gluten-free bakers may want to try a gluten-free flour substitute, like one from Cup4Cup, King Arthur Flour or one from Bob's Red Mill.
Servings 26 cookies
  • 1 cup (95g) old-fashioned (rolled) oats, not quick-cooking
  • 1 cup (200g) packed dark brown sugar
  • 1 1/4 cups (175g) flour
  • 1 cup (90g) unsweetened shredded coconut
  • 1/2 cup (60g) dried cranberries
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons water
  • 4 tablespoons (60g) unsalted or salted butter, melted
  • 1/4 cup (60ml) golden syrup
  • Preheat the oven to 350ºF (175ºC.) Line a baking sheet or two with parchment paper or a silicone baking mat. (If you want to bake them all off at once, you can using two baking sheets, although there will likely be enough dough left to bake more.)
  • In a large bowl, mix together the oats, brown sugar, flour, coconut, dried cranberries, baking soda, and salt. Add the water, melted butter, and golden syrup and stir until everything is well combined.
  • Using your very clean hands, or a spring-loaded ice cream scoop, shape the dough into 1 1/4-inch (3cm) balls. Place them evenly spaced apart (about 1-inch/3cm) on the prepared baking sheet(s) and use your hand to flatten each mound of dough so they are about half as high as they originally were. (About 2-inches/5cm.)
  • Bake the cookies, rotating the baking sheet(s) in the oven, until they are lightly browned across the top, about 12 minutes. Remove from oven and when cool enough to handle, use a spatula to a wire rack.


Storage: The cookies will keep for up to five days in an airtight container at room temperature. The dough can be refrigerated for up to 5 days or frozen for up to three months.


    • Christina Ertel

    What is golden syrup please?

      • Verka

      I don’t have it either, found this article through

      • David
      David Lebovitz

      You can read more about it here: Golden syrup

        • Mary

        Can light corn syrup be substituted? Also if I’m allergic to coconut do you have a substitute.

          • David
          David Lebovitz

          Yes, I’m sure it could be. I don’t know any substitutes for coconut though.

            • Celeste

            I wonder if ground flax seed might have a similar texture and effect.

          • Nur

          I found that maple syrup cooked to decrease to half its volume and cooled makes a very tasty alternative to golden syrup. For coconuts, you could substitute ground walnuts but the taste and texture will be very different.

      • Jennifer

      It’s like a glucose syrup with molasses – made from sugarcane. If you’re in Switzerland, I found a good substitute available in a regular supermarket (I think near the jams, otherwise in the baking section). It’s called “Veron tres bon” or the German label says “Brotaufstrich mit Melasse”. I usually pick up golden syrup directly from the visiting pop-up British shop or from an online shop selling British food in Switzerland. Another Australian staple is golden syrup dumplings, something every good scout has made for dessert over a campfire!

      • margaret middleton

      Ahhhh you have to be British to know the answer to that one lol! It’s made from cane sugar and comes in a bottle under the name of Lyles Golden Syrup. Amazon has it!

      • TxLaurieLou

      Thank you for the golden syrup recipe, looks totally doable!

      • kathleen

      Lyle’s it’ s made from cane sugar not corn – its delicious !!

    • Kerrie Cresswell

    It is our Anzac day on April 25 memorial day. Many French people know the word without translation refer Villers-Bretonneux and we would offer a Anzac not cookie or biscuit.
    This year there will be no parade because we’re also in isolation but many will stand at the top of their driveways with a lit candle at dawn for a minutes silence.
    Stay safe

    • Sharon Wichmann

    David dear, I’ll bake these with you this week, but do tell what sort of coconut you use! I was of course accustomed to the soft, moist, sweet sort in the US and here in Germany I can only find desiccated hard grated coconut or dried strips that are slightly less dry.

      • David
      David Lebovitz

      I use what’s sometimes called desiccated coconut (but it’s never hard, it’s tender fine shreds, like parmesan cheese in texture). You can see some of the flakes on the cookies. The recipe is very forgiving so whatever fine shred/desiccated you use, even if it’s sweetened, would be fine. I’ve not seen “strips” of dried coconut except for very long pieces are pinky-length. But, of course, you wouldn’t use those in a cookie.

        • Chris

        Hi David, is it possible to omit the coconut? I don’t really fancy them… Any substitutes? Thanks thanks

          • David
          David Lebovitz

          As mentioned right before the recipe, I haven’t tried them without coconut so can’t say for sure. However someone else chimed in here in the comments that they used wheat germ and it worked great.

    • Steve

    Please go back to “A Little Life”. It’s one of the best novels I have ever read. It moved me to tears.

      • Victoria

      I listed to the audiobook. It took me 3 times to get into it, but it really is amazing – I don’t know if I can use the word wonderful. It’s very hard, and every review I read of it said it was but also worth it. Definitely a must read. I also listened to The Goldfinch and found myself standing still in place just to listen. I loved it. There’s also a rather odd book called The Nix, and I would recommend that as an audiobook too.

      • Lenita

      I agree with Steve about “A Little Life”. Do finish reading it.

    • Sharon

    Can’t wait to make this recipe on Anzac Day this Saturday! I’ve just moved to New Zealand this past year, and these are all ingredients I have in my pantry for my usual breakfast of overnight oats.

    • angela

    Yes! I have every ingredient in my store cupboard (drawer!), they sound a bit like a sophisticated flap jack! Not too sweet but something to chew on. Will try this bientôt

    • Kim Heber-Percy

    Wonderful! I made Anzac “bikkies” the other day after reading a novel set in Aus during the war. My partner does not like dessicated coconut, so I used crushed almonds instead, and now with added cranberries, these will be even better. Thanks!

      • Rhiannon Hansen

      Hi Kim,

      what was the name of the novel you mentioned? I’m an Aussie living in Denmark, and would love to find it.

      Can’t wait to try these with cranberries!


        • Kim Heber-Percy

        Hi Rhiannon, The book was called The Woolgrowers Companion /Joy Rhoades I read it on kindle.

    • Kim Heber-Percy

    Arrgh – I meant crushed pecans!

      • RVM

      Just a note for the GF. King Arthur and Pillsbury have good 1:1 GF flours; I have had success doing everything with them, cooking and baking, but find Bobs Red Mill has an odd taste to it and can be heavy.

        • j_cro

        Certain blends of Bob’s Red Mill GF flour uses legumes, like chickpeas – that’s what it has an odd flavor. Not a favorite.
        The King Arthur 1:1 has a much nicer flavor & texture.
        You can also look up recipes to mix your own GF flour using coconut, sorgham, millet & either arrow root or potato starch – you can’t forget to add the xantham gum though – 1/4 tsp for every cup.

          • gf

          The BRM gf AP flour that has chickpea in the mix is the one without xantham.
          The other gf AP flour they have with xantham has no chickpea and it’s better for sweet recipes.

        • Johanna Ewins

        That’s because the Bob’s Red Mill first ingredient is garbanzo bean flour, dreadful for a sweet recipe.

    • Caroline

    Baking soda – I always get this mixed up. Do you mean Bicarbonate of Soda or Baking Powder?


      • Sarah N-J

      Baking soda is bicarbonate of soda. Baking soda is what we call it in North America (I’m in Canada), whereas I notice on the Great British Baking Show that Brits refer to it as bicarbonate of soda.

    • Kate

    From New Zealand…These look like my perfect Anzac biscuits. Thank you.

    • Parisbreakfast

    These look so yummy and perfect for stayathomes. But what if you have plenty of eggs and butter? Or is that another one of your cookies..?

    • Querino de Freitas

    I am sorry to spoil your fun,, Golden syrup contains no molasses its just sugar that is made into a syrup..keep going…..Querino

      • Cara

      Just wanted to say that my cranzac cookies turned out fantastic and I even used them to make an ice cream cookie sandwich. I will however try them again using unsweetened coconut as they are on the sweeter side this go around. Still amazing with vanilla ice cream sandwiched inside! Loving your Ready for Dessert cookbook.

    • Lisa

    There have been few bright spots in this lock down but David having you posting regularly has been one of them!
    These cookies have only ingredients I love with less fat so I am pretty excited.
    As for the Golden Syrup–try looking at the British Food Depot. They are a small US company in Pennsylvania and are very reliable, reasonably priced and pretty quick to ship. Did I mention small? Let’s try to support the little stores that need us.

      • jeanne

      I’ve found golden syrup in most of the major chain grocery stores (i’m in d.c.) – such as Safeway, Giant, Harris Teeter. In the international aisle.

        • David
        David Lebovitz

        It seems to be a lot more common in the U.S. nowadays as the supermarkets offer more international items. It’s great stuff and glad we have a Marks & Spencer here in Paris so it’s easy to get here, too!

      • Megan Petersburg

      I made these today! Lots of quarantine substitutes and they turned out great. For flour and coconut I subbed 1.25c almond flour +2 heaping Tablespoon coconut flour. For brown sugar and golden syrup I subbed Approx 3/4-1c maple syrup. Gluten free and taste great!

      • Rose

      Thank you!

      • TxLaurieLou

      Thank you for recipe, I’m going to try it! Too cold and rainy today in Oct to go to store.

    • Mardi (eat. live. travel. write.)

    As a born and bred Aussie I saw the title for this post and was like “Whaaaa?” but then I saw you telling me to relax so…

    I happen to LOVE the idea of this version – haven’t made them yet but I know the flavour profile of ANZACs and this would be amazing. I might make half regular and half with craisins this year!

    FYI, I have used brown rice syrup successfully in my ANZACs. Doesn’t have the depth of flavour of golden syrup but works to achieve the same consistency…

      • David
      David Lebovitz

      I guess I should admire those who have the moxie to get worked up about all that stuff (…if I have a nickel for every Caesar Salad with chicken or Grilled tuna niçoise I’ve seen…I’d be loaded) but these just have the flavors of the Anzac biscuits. I make the regular kind as well, but these to me are a little more lockdown-friendly :)

        • Mardi (eat. live. travel. write.)

        Haha! I hear you! The older I get the less energy I have to worry about stuff like that to be honest ;) Love this idea, will definitely give them a go!

        • Georgia

        My fav cookie! I may make some later in lieu of a bday cake. And it’s easy on the flour, which is in short supply around here these days.
        Be well!

        • Jeannine

        David…you are a ROCK STAR (and I’m not particularly enamored of rock stars) THANK YOU for the fabulous Instagram videos…(they make my solitary day), your clever memoirs, and fabulous cookbooks. I’ve followed you for many years and appreciate your wry, open-hearted optimism and intelligence. You and Romain please stay healthy and safe. Take care of one another.

    • Margherita

    I’d love to try them!! Just one question, I know you have tested the recipe with those quantities so you can’t assure the result, but do you think they will come out ok if I half the amount of sugar? I’m afraid they’ll be too sweet for my taste with 200 gr sugar plus the golden syrup plus the fruit! Thanks for all the great recipes!

      • Francesca

      I almost always reduce the sugar by half, if not 2/3, in recipes, and have not had a complaint yet. Try it out by making a small batch.

        • Margherita


    • Sue

    These look like a good candidate for using whole-wheat flour in place of the AP — especially because I’m dangerously low on AP but have plenty of whole-wheat. Have you/has anyone tried them that way? I’m expecting that I’ll start off with just a bit less flour to help with spread.

      • Joycelyn

      I sub with whole wheat pastry flour quite often but doubt regular whole wheat flour would be that great in this particular recipe as WWheat flour is so heavy. Do you have enough AP to use half AP and half whole wheat, that should help make the cookies taste like David’s recipe.

    • gf

    This recipe looks great – I’m looking forward to making them. And since I’ve yet to have Anzacs and don’t feel compelled to keep to their traditional taste profile – I might coat/drizzle them in melted chocolate since I like that combo…

    On making this gluten-free: use oat flour for the flour. Finely ground oats in the processor – just make sure the oats are gf. And adjust the amount since it’ll have a different moisture content than flour.
    And to make this vegan: use coconut oil for the butter – just a little less since it won’t have the water content that butter has. Refined or extra virgin depending on what you have and/or how much more coconut flavor you’d like :)

      • gf

      ps. And I’ll probably only bake a few to avoid eating all at once! Keep the rest of the dough balls in the fridge – for toaster oven midnight snacks :)

    • Marios

    I made these with agave syrup and it worked out great. I has a closer consistency and sweetness to golden syrup than honey (and is much more widely available in the U.S.)

    • AE

    Thank you for your continued effort to reach out to the community at large and help all of us consider new recipes. I appreciate your dedication. This is a frightening, disruptive period that is challenging to everyone. Your thoughtfulness is outstanding.

    • Darla

    I love Anzac cookies and make them often! I will try your cranzac cookies and see which I like best.

    • KLGaylin

    These are wonderful with tea (or coffee) and delicious crumbled over ice cream or yogurt. I’d recommend reading light hearted books during this anxious time. Both The Goldfinch and A Little Life deal with deeply heavy (indeed brutal) subject matter. There’s enough of that in real life now.

      • Jennifer Hillier

      Hi David
      A biscuit is always a biscuit and never a cookie in Australia. We have a problem with Americanisation of our culture – just as the New Zealanders are sensitive about their Pavlova heritage.
      Who was it that said “there is good and bad patriotism”. In recent years in Australia the Anzac tradition has become quite jingoistic. But that said David, it is not OK to change the name, no problem with adapting the recipe but the name memorialises a war. Here and New Zealand there is a lot of foodie history published on this subject.

    • Laura Loewen

    I just made these and they are a nice, lockdown-friendly change of pace.
    Mine had a little trouble holding together, and I’m not sure if it’s because my coconut was fairly coarse, or because I used 2T honey instead of golden syrup. If I make them again the same way, I wonder if I should add a little more water or butter? I mixed the dough well with my very clean hands, so it’s not that.
    Anyway, they are good and it’s nice to have a less evil cookie (once in a while).

      • Laura Loewen

      Okay, I think it WAS the coconut. Mine was NOT parmesan-like– more like big toenail clippings (sorry, but it’s the only think I can think of). They still worked.
      Next time I’ll use finer, or whiz it up to make it so.
      Stray thought: you are making life nicer all around right now with your sharing of recipes here and there and the book (on its way to me) and all-around menschness.

        • tina

        Big toenail clippings. That’s awesome ;)

    • Aleta

    This looks like a perfect cookie for those of us that are trying not to keep inching up on the scale during the lockdown. David, you are so slim, I’m wondering what your secret is. Maybe there’s a painting of you somewhere like Dorian Gray. Anyway, I’m going to try these today with apricots and honey, because that’s what I’ve got here to work with.

    • Charlie

    Just made these…ish. They were great! I felt like these have so much flexibility as to what you could dump in. I’m not a subber/complainer (those people!) but I started and when reaching for the oatmeal discovered I only had steel cut. Could have asked my neighbor but, pandemic. I kinda love when that happens anyway because it forces me to get creative. I subbed oatmeal with a fairly coarsely ground corn meal. Didn’t have cranberries but did have currants. Added 1/4 cup of cocoa nibs because I saw them. Threw in 1/4 cup of sunflower seeds because they were next to the cocoa nibs. The corn meal did add a crunchy texture which may not be for everyone but I thought they were very good. Can’t wait to try more variations. Thanks David

    • Charlie

    PS I thought A Little Life and The Goldfinch were both excellent. Go for it.

      • David
      David Lebovitz

      I keep eyeing A Little Life, with the bookmark still in the first few part. I had trouble following what was going on as I was picking it up and putting it down frequently, so lost the train of thought and who all the characters were. So I may give it another go, or may tackle The Goldfinch. Her first book was amazing!

    • Deborah

    In the US isn’t Steen’s Cane Syrup the same thing as golden syrup?

      • saf

      No. Steen’s is much darker.

    • Deborah Hodges


    You were hilarious on the apero hour today. I so enjoy your sense of humor! The bit about Romain, “I just let it go” had me cracking up! Sorry you had a meltdown yesterday, but it comes with this lockdown. When I get crazy, I just ride it out and then remember how grateful I am. Gratitude is everything. You are doing such a good thing for so many people who are also in lockdown. I do not always make the hour live, but definitely watch it daily. So many people look forward to this each day. Just wanted to let you know how funny you were today! Can’t wait to make the cosmo! Best regards, Deborah

      • David
      David Lebovitz

      Thanks and glad you joined in for the apéro hour. You do have to just “let that stuff go” because it’s not important and doesn’t improve your life or the quality of it. Appreciate your comment! : )

    • Karen Ashby

    David, with due respect, the word ANZAC is sacrosanct to many, even enshrined in law here. So no matter what extra ingredients are added they remain Anzac biscuits (not cookies).


      • Watnokwe

      As a USA-born man in France, David may not have been privy to the laws of most other countries. It is a rather unusual law: to have a word regulated with severe penalties for its unauthorized and/or misuse. The good news is, he is using it in a way to brighten our lives by sharing something good and he has not broken any laws in France. If he had, I wouldn’t tattle him, either.

    • Louise Yenovkian

    Thank you David. I will be baking up a batch this weekend.

    • Vicki Swinson

    I’m an Aussie and they will always be ‘biscuits’ to me, I made a batch of these this morning and they are delicious! I did use honey because I didn’t have golden syrup, they are certainly very moorish, thank you

      • David
      David Lebovitz

      Yes, biscuits and cookies are like “puddings” and “desserts” – definitely different things to different cultures. A reader once informed me that in Australia, where she lived, an Australian tablespoon was different than an American one. I never was able to find out if that was true, but it was interesting.

        • Andrew

        Yep – an Aussie tablespoon is 20ml and the american is 15ml as I am sure you know

    • Jennywenny

    Oh gosh I love these cookies! I’ve been looking at your book much more recently as I find little treats to make and share at my bakery. Thanks for writing such a wonderful book!
    Please make sure everyone uses real golden syrup, there is no substitute! Certainly here in California I was able to order 4 tins off amazon and I’m fully stocked up!

    • Margie

    David, I already know you get a lot of questions about substitutions, but I had to laugh out loud at your paragraph at the head of this recipe. It’s not about the recipe, really, but is about what people will invariably want to do instead!

    • Janet

    Yum! Thanks for sharing, David. I doubled the recipe, added one and a half cups of chocolate chips, pressed it into a rimmed cookie sheet. Baked it for 20 minutes. Cut into bars. Eating them warm during our game night with the family during our lock in, (lock down). These will be gone tonight.

      • David
      David Lebovitz

      Yum! That’s a great idea. Glad they were a hit with the chocolate chips…and baked into bars :)

    • Liz

    I just made these and they are cooling! I’m an Aussie in the USA (and fed up with Australians who complain about biscuits vs cookies) and I’m happy to have something that reminds me a little bit of home. Even my picky kid ate one before they properly cooled!

      • David
      David Lebovitz

      Thanks. My assistant is Australian too, as are my neighbors. So I feel like I’m in Australia heaven some days. (And others, after spending a few days photographing, writing, and testing recipes for a blog post…) : -/

      Glad you like them & thanks for letting me know. And your picking kid, too!

    • Confinée gourmande

    Hi David, Thanks for the recipe and the good spirits these days!
    Do you find Golden syrup in France?(Je n’ai jamais entendu parler…) or what would be a good substitute that you could find in a Parisian supermarket?

      • David
      David Lebovitz

      Yes, I get it at Marks & Spencer food shops, which are all around Paris.

    • Tamara

    The recipe sounds very good, and I’d like to try it. What type of brown sugar do you use? I have German Röhrzucker, which I believe is a demerara, or American-style moist brown sugar. I’m not sure which would work better.

    • Nins

    Hi! Just wondering what you are drinking with the cookies?

    • Michael O

    They look delicious and I am about ready to make them. Going to use Agave syrup since I can not find the Golden syrup.
    That drink next to the cookies looks yummy…wondering what is it.
    Oh… and thank you for all the recipes … lately I am addicted to the ice cream book, I live in Arizona and this coming weekend is going to be HOT (100 degrees F) Again, thank you for all the books and everything on line.

      • David
      David Lebovitz

      It’s cherry juice

    • essbee

    +1 for what’s the drink?

    Also, I know nothing of Anzac biscuits and I’m not sure how closely you were intending to hew, so forgive what may be a dumb question: Are these (intended to be) crunchy or chewy?

    I’m more of a chewy fan, my other half more of a crunchy (for coffee dipping). Either is perfectly fine, TBH – it’s cookies! – but curious what you intended.

      • Fiona

      Ooh- that’s also a contentious issue in Australia!! They can be either but most people have a definite preference. Generally a minute or two extra in oven will make them crunchy.

    • Mary Ann Purvis

    Yes, read The Goldfinch.

    • Richard

    These are so good! Thank you and I really enjoy your instagram stuff! Keep it up, you are my favorite.

    • Diane-Marie Campbell

    Inadvertently hilarious – Golden Syrup isn’t ‘made from’ sugar, its a byproduct or stage in refining sugar and in the first half of the 20th century was one of the cheapest sweeteners available – hence its use. And ‘last 5 days?’ The whole idea of these things was that they would last in care parcels sent from Oz to Europe – the main reason, in fact, why they were made without eggs. There are at least 2 books on the history of the Anzac biscuit – see

    • Carlyn Forrest

    Carlyn ForrestApril 22, 2020 4:11pm
    Hi David,
    Just to let you know I made the Cranzac cookies and they are great! I didn’t have dried cranberries and since we don’t just run out to the grocers right now, I made do. I had a very small amount of golden raisins and dried tart cherries which I chopped. The other 1/2 c was from dried hibiscus flowers again chopped up. They taste like tart dried cranberries so I figured it would be fine. Turned out great! Of course, now we are addicted to these little gems. Thank you
    Carlyn Forrest

    • lynn

    David, it seems traditional and many of the Anzac cookies I’ve seen contain Baking Soda, where yours doesn’t. What would the baking soda do, and why wouldn’t I miss it?
    Thanks in advance for your advice

      • David
      David Lebovitz

      They do have baking soda in them. Half a teaspoon :)

    • Sarah

    I added 50g sunflower seeds. Delicious. Before lockdown I bought a 3 kilo bag of sunflower seeds so I’m trying to find ways to use them up.
    I also pushed in more cranberries once I had shaped the cookies to replicate your colourful cranberry biscuits. I added another 20g cranberries.

    • Jessie

    As my husband said, “Dynamite!” Such a great recipe, and easy enough to let my 4 year old help out. Swapped a mix of light and dark corn syrup for the golden syrup.

    • Beth S

    I made these cookies tonight and they turned out fantastic! I used maple syrup and left out the coconut, and still were excellent.

    • PZ

    I made the cookies. They are chewy, sweet, and perfect with lightly sweetened coffee.

    My Harry Potter loving kids were delighted to see the Lyle’s Golden Syrup. Apparently, it is used in a treacle tart mentioned in one of the books. They are determined that I make them one.

    • Jean Paulson

    These are FAR too good, and too easy to make. (Had four, with a glass of wine for dinner recently). Not being a fan of coconut, I substituted 1/2 cup of wheat germ. I also reduced sugar by 1/4 cup. Texture/bake time didn’t seem to be affected by alterations. Love the chew and flavor of these.

      • David
      David Lebovitz

      Good call on the wheat germ sub for coconut. They’re about the same texture so seems like the right swap-out!

    • Renee Nair

    Hi David!
    I finally made these as written this morning and they are crisp yet chewy and delicious! I searched my grocery store here in Wisconsin for golden syrup-luckily I had googled it and could spy the bottles of Lyle’s on the bottom shelf in the crazy imported aisle. I had looked in the baking, syrup, organic areas in my big foray for supplies and was about to give up but decided as long as I was there I would do a slow search through the two imported food aisles. I was so happy to spot it I announced it to a stranger.
    Thanks for the recipe and for all you do. Being from Wisconsin we have no shortage of cranberries, if you haven’t seen a bog you should visit!

    • Krister

    These were delicious. I liked the dried cranberry, but they would hold up well without them. I riffed (used margarine) due to lactose intolerance. Remembering all those who have died in war.

    • Juanita

    These are good. I had all the ingredients in house, except I used dark brown sugar. The dough was a little too dry to hold together so I added a teaspoon of water to the dough before I formed the second pan. Probably should have added a tablespoon of water to compensate for the dark brown sugar. Shared with my neighbor who loved them.

    • Ellen

    Made these Friday late afternoon. Did not have golden syrup so substituted Bourbon Maple Syrup and added chocolate chips, because why not. Gone this morning as my sons ate the last two for breakfast. They insist I have to make them again. Really yummy! Thanks.

    • Anne

    Made these today and they were excellent. I didn’t have the the full amount of coconut but just went ahead with the smaller amount and they came out fine. Next time I would reduce the sugar just a bit, just personal preference. Thanks David for another great cookie recipe

    • Ingrid Tai

    These cookies are delicious!! I love chewy cookies and they are perfect for this. I made them for the first time yesteday and they were all gone by today so made another batch already. And I made them with good Canadian maple syrup so they taste even better!

    • Lisa H.

    I normally don’t alter a recipe before trying it, but since we’re in pandemic mode I went with what I had in the cupboard. Since I didn’t have coconut flakes, I substituted ground pecans as one commenter suggested, then traded one tablespoon of coconut oil for one tablespoon of the butter to get a mild coconut flavor. Didn’t have golden syrup so used 2T of honey as David suggested. Also had Bob’s Red Mill one-to-one gluten free baking flour, so used that instead of regular flour. (Thanks to the commenters who pointed out the difference between two types of Bob’s gluten-free flour. I used the one without the garbanzo flour that contains xanthan gum). The cookies are delicious! Had to bake a few minutes longer than suggested. Thanks for this recipe, David, and also the substitution suggestions. Stay well!

    • KBP

    Made these today & OMG, better than described. Given the current circumstances, certain substitutions had to be made; used half sweetened, half unsweetened coconut, honey instead of golden syrup & just because, added 1/4 cup chocolate chips. Kept half, gave other half to cookie-starved neighbors; everyone is happy. Many thanks.

    • Ann

    This recipe calls for just the things I need to use up and little to none of the things I’m conserving. Thank you for making your readers’s lives a little easier and sweeter! Take care.

    • Charlotte Pelliccia

    My family and I love these cookies! I have made them twice in a week. I added 1/2 cup of semi-sweet chocolate chips and reduced the brown sugar by 1/4 cup and it was great! I couldn’t find golden syrup given the state of grocery shelves so I did the suggested substitute of 2 T agave. Also helpful right now is that it only calls for 1/2 stick of butter and no eggs. I also appreciate not having to pull out the big mixer – I can stir it by hand.

    • Michael

    These were great and very addictive as you noted (just didn’t expect these to be so addictive). I didn’t have any golden syrup so I used maple syrup (I’m in Canada) as you suggested as an option. It worked well for the sweetness but I found the dough to be a bit dry and crumbly. I figured that this was likely due to the omission of the golden syrup (assume it’s stickier?) so I added some extra melted butter to the dough and that fixed things up nicely. Love a good coconut-oatmeal cookie and these were perfect.

    • Suze Bowen

    David, thank you for all your recipe work.
    Drinking French! is such fun! Enjoying each of your books for years Monsieur Lebovitz
    Now I will make the cornmeal, bacon, and sun-dried tomato madeleines. lol lovingly submitted, Suze, Vancouver Island, Canada

    • Jeannette

    Made the Cranzac cookies last week, love them, will definitely make them again! Everything I have made from one of your recipes has been successful, I trust your recipes.

    • Bonnie Brown

    I’ve made these twice the past few weeks, and they are superb! I substituted the golden syrup for 2 TBSP maple syrup, and added 1/4 cup chopped dates, and 1/4 cup of chopped dried apricots.

    • Patricia @ ButterYum

    You had me at golden syrup! Love your cranberry take on these awesome cookies – I had to hide them from myself!

    • Anne

    These are awesome! I made them using the honey substitution you describe and it worked fine. I also substituted coconut oil for the butter and no harm done! Crunchy and chewy both! Thank you!

    • ib

    These are the best cookies, I make a batch and let the dough sit overnight in the fridge and then scoop into balls and press flat and freeze. We can then enjoy fresh cookies each day, only bake a few as we would eat them all if I didn’t!!
    I add choc chunks, and any thing else that is in the pantry that looks good. I think of them as the healthier kitchen sink cookie, I like a crisp cookie so I bake longer. :)

    • Chere

    Just made these and they’re amazing – perfect crisp outside, soft chewy centre. Added an extra 20g cranberries.
    Also baked a few extra dough balls from frozen and just added an extra couple minutes. They disappeared off the tray within minutes!! Definite hit!

    • Terry

    I made these today. They are delicious! I only have one question, how do you keep from eating them all in one sitting!

    • TxLaurieLou

    Making today! It’s chilly and rainy here in North Texas, perfect cookie baking weather. Thank you for the recipe and all the fun Apero Hours !

    • Vesna

    Hi, we find these tasty, yet too sweet. I have included only 2 tbs of maple syrup and 2 tbs water but still… Did anyone try to reduce the sugar (looking at 25% at least)? David, any thoughts about that?


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