Anzac Biscuits from the Tomb Raider Cookbook

The next dish I made from the Tomb Raider Cookbook was Anzac Biscuits, a biscuit (NOT a cookie) of Australia-New Zealand origin (hence "Anzac"). Having existed since at least World War I, they contain rolled oats, shredded coconut (a modern addition), golden syrup, butter, flour and in this case, multiple kinds of sugar. The cookbook offers a substitute for golden syrup: half corn syrup and half honey.

Lara Croft has visited both Australia and New Zealand in the 12 issue comic miniseries Tomb Raider: Journeys. She first goes to Australia in search of information about the uncontacted Ameo Tribe from New Zealand, and then helps them recover the Dream Spear, a Māori artifact that can resurrect the dead.

I had to make a substitution for both golden and corn syrup since I lacked them. The recipe says that if you don't use golden syrup, you can use a tablespoon each of corn syrup and honey. Instead of corn syrup, I used molasses. Some traditional recipes for Anzac Biscuits call for molasses anyway, so it isn’t that big of a stretch.

It also says it makes 18-24 cookies, but I made about 30. I felt they needed an extra 5 minutes when they came out of the oven as they were still very soft to the touch. Afterwards however, I left them alone and they set up perfectly.

The Anzac Biscuits were very tasty! I couldn't even tell a difference between molasses and golden/corn syrup. They're super easy to do, and very tasty.

If you want to make this recipe for Anzac Biscuits yourself, you can find it in Tomb Raider: The Official Cookbook and Travel Guide.