Well, so . . . . we had some cookies while we were in the safari camps. They put them out for our game drive stops, and sometimes they served them after lunch, or at the sundowner stops as well. They called them biscuits since that’s the British tradition to call them so. They were really wonderful, so I asked for the recipe. There begins the tale.
There at the camp, they called these Anzac biscuits, but since I knew all about ANZAC Biscuits (ANZAC – Australia New Zealand Air Corps – click on the link to read my post about it) from our trip to Australia some years ago, I knew these weren’t ANZAC. But, oh well, they called them such, so I just added on the “safari” part. The original ANZAC biscuits were developed when World War II caused lots of rationing, and the biscuits would keep well if they were shipped to soldiers abroad.
There at left is the photo I took of the cookies at the camp where these were served first. Do note how completely different these look than mine – more cookie than anything else. Whereas my cookies (above) are nearly all seeds and oats and coconut and almost nothing to hold them together.
The cookies are healthier than some – they contain some good nutritional stuff in them, as I mentioned. Lots of seeds. That’s part of what intrigued me about them – they had pumpkin seeds and flax seeds (that’s mostly what you see at left).
So once I was home for awhile, I decided to tackle this recipe – I bought a big bag of flax seeds, and a big bag of pumpkin seeds too. I thought I had sesame seeds, but couldn’t find them, so maybe next time I’ll add them too.
The recipe is fairly straight forward, other than the butter and syrup (Golden syrup or Karo) is melted together, and you also dissolve baking soda in boiling water and combine the two before adding that to the cookie dough. I used my stand mixer because I suspected the dough would be a bit unwieldy. Yes, it was. But I certainly didn’t know how much unwieldy it would be.
When the camp director handed me the recipe she mentioned that they also added about 1 1/2 cups of seeds. She’s written it in on the side. She mentioned flax, pumpkin and sesame. Okay. No problem. So, I did a combo of two of those and after adding in the oats and coconut, I poured in the seeds. And the mixer laboriously tried to mix it all up. It succeeded, but only barely. I had to do some of it by hand because it was fairly stiff.
Because the dough didn’t look like the camp cookies, I baked just one cookie sheet of them. And once out of the oven I groaned – these didn’t look anything like theirs. Oh dear. I decided to try another tray. Then I added in some chocolate chips and just a tiny bit of flour. Oh dear me. That mixture became almost impossible to work with, but I went ahead and made more cookies out of it. I really thought that I was going to have a monumental failure on my hands. At that point, though, what else could I do but try to make it work.
I ended up giving nearly all of them away, keeping only about 3-4 of the seeded ones without chips. The ones without any chocolate chips were better (to me anyway), though I rarely turn down chocolate in anything. And I’ve enjoyed eating them – chewing and chewing – as those seeds get stuck in your teeth (particularly the flax).
My take-away from this is – I think – that they SUBSTITUTE seeds for the oats and coconut – not adding them IN ADDITION TO. I reduced the amount of seeds from 1 1/2 cups to 1 1/4 cups only because I felt they had enough. But, for the sake of this recipe, I’m giving it to you exactly as I made them – with all the add-ins, which makes the cookies up top – mostly seeds, oats and coconut. And they’re really quite delicious. They just don’t look like the camp cookies. I took these to a friend who phoned me this morning to tell me she thought these were the BEST cookies she’d ever tasted and can’t wait to make them. And here I thought they were a failure! As I’ve had a cookie each day since I made these, I’m liking them even more. I may try them again with just seeds and try baking one tray first, to see how they turn out, then I may add in the oats and coconut anyway. If I make them again with changes, I’ll be sure to report all about it.
What’s GOOD: well, sometimes what you think is a failure turns out to be a great success. These aren’t quite like what I had on safari, but they’re really wonderful and worth making. They’re healthier than some, which is a bonus.
What’s NOT: they’re not a traditional cookie – they’re more add-ins than they are cookie. But I have no complaint!
printer-friendly PDF and MasterCook 14/15 file (click on link to open recipe)
* Exported from MasterCook *
Safari Anzac Biscuits (cookies)
Recipe By: From “And Beyond” safari camps, Africa
Serving Size: 20-24
1 cup cake flour — [I think you could use all-purpose]
1 cup oatmeal
1 cup desiccated coconut — (desiccated means unsweetened)
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup butter
3 tablespoons golden syrup — or Karo syrup
2 tablespoons boiling water
1 teaspoon baking soda
1 1/4 cups seeds — flax, pumpkin seeds and sesame seeds
1. Preheat oven to 180° C or 350° F. Grease baking sheets.
2. Sift the flour into a large bowl, add oats, coconut, sugar and salt. Stir to combine.
3. Melt butter and syrup in a small saucepan over low heat.
4. Dissolve the baking soda in the boiling water and set aside.
5. Add water to the melted butter mixture, then add the liquid to the dry ingredients and mix well. Add the seeds and mix well.
6. Roll 1 1/2 T sized balls and place on greased cookie sheets. The batter is a bit on the dry side, so it takes some elbow grease to get them to hold their shape. Allow room for the cookies to spread. Flatten the dough some with the palm of your hand.
7. Bake for 10 minutes, or until golden brown. Do not over bake.
8. Remove from oven, place biscuits on cooling racks. Store in an airtight container for up to a month. The note on the recipe says: “Serve as a wake-up biscuit or for morning game drives.” Yes, indeed!
Per Serving: 239 Calories; 17g Fat (61.3% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 145mg Sodium.

Julia Trachsel
said on November 22nd, 2015:
Anzac ‘biscuits’ are very popular in Australia and New Zealand, hence the ACRONYM-Australian and New Zealand Army Corps. And in those countries biscuits is shortened to ‘Bikkies’. I have them each time I go to visit friends in Australia. Here’s a representative recipe of the ones my friends make. They’re high in energy and crispy They unique in that they have no eggs, so keep a very long time. The following website has the recipe I have tasted: http://www.taste.com.au/recipes/32957/anzac+biscuits
This website tells the very interesting story of how these ‘biscuits’ got their patriotic name and why they are made this particular way.
http://www.anzacday.org.au/history/ww1/anecdotes/bikkies.html
Keep up your interesting columns….Julia T in Victoria, B.C. Canada
Hi Julia – yes, I had ANZAC biscuits when my DH and I were in Australia and I learned all about the history of them. We had some home baked ones (if you clicked to the story I wrote about the cookies at the time), and I really enjoyed them. That’s why I knew these cookies/biscuits in Africa weren’t true ANZAC biscuits. But they’re similar, because they don’t use egg. I am still going to make them again, but with less oatmeal and coconut. Thanks for the links, which I will check out. . . carolyn t