Cookie month #6: Anzac cookies

Ah, this is truly a cookie Australians and Kiwis can claim their own.

Anzac cookies have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Today, Anzac biscuits are manufactured commercially for retail sale, particularly when ANZAC Day rolls around on 25 April, but it is a really simple cookie to make at home all year round.

Makes 30 cookies

INGREDIENTS

  • 125 gm butter softened
  • 2 tbsp golden syrup
  • 2 tbsp boiled hot water
  • ½ tsp bicarbonate of soda
  • 150 gm (1 cup) plain flour
  • 220 gm (1 cup) packed brown sugar
  • 60 gm desiccated coconut
  • 90 gm (¾ cup) rolled oats

DIRECTIONS

  1. Preheat oven to 180°C.
  2.  

  3. Combine flour, oats, coconut and sugar into a mixing bowl and put aside.
  4.  

  5. Heat the butter and golden syrup together in a saucepan until melted.
  6.  

  7. Mix the bicarbonate of soda and hot water. Add the mixture to the melted butter and golden syrup. If it froths, don’t worry about it.
  8.  

  9. Add the liquid to the flour, rolled oats, sugar and desiccated coconut to form a sticky dough.
  10.  

  11. Roll tablespoons of the mixture and flatten slightly, well spaced from each other on a greased baking tray.
  12.  

  13. Bake for 10-12 minutes or until golden brown.
  14.  

  15. Leave on baking tray for 5 minute to cool before storing in an airtight container.
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