Anzac day is a day of rememberence in Australia and New Zealand to commemorate the troops in the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in World War I.
The wives of the soldiers sent these cookies over to them and because of the ingredients the cookies kept their shape and didn't spoil easily (they didn't use eggs back then!)
These cookies are incredibly easy to make but still taste amazing, as Anzac cookies should!
I like my cookies nice and fat with no added chocolate but feel free to add a drizzle of your favourite chocolate to make them a little more decadent.
Recipe adapted from Little & Friday
Makes approx. 20 cookies
1 C Flour
1 C Coconut (thread)
2/3 C Brown Sugar, packed
1 C Whole Rolled Oats
2 T Golden Syrup
1/2 t Baking Soda
2 T Boiling Water
Dark chocolate for drizzling (optional)
- Preheat oven to 160 degrees C and line two trays with baking paper.
- Combine flour, coconut, brown sugar and rolled oats until well incorporated.
- Melt butter and golden syrup in a pan.
- While butter melts, put baking soda in a cup and add the boiling water, it will start to bubble up.
- Quickly add the baking soda water to the butter mixture, it will start bubbling up and double in size, pour over the dry ingredients while bubbling.
- Mix together with a wooden spoon until well incorporated.
- Roll large spoonfuls of cookie dough into large balls and place on the baking trays, approx. 3cm apart.
- Gently flatten cookies with the back of a spoon and bake for approx. 15-20 minutes or until golden brown.
- When cookies come out of the oven they will still be soft, leave on the trays to cool and they will harden up and become delicious and crunchy!
- If desired, melt a few pieces of chocolate and place in a ziplock bag. Snip off the corner and drizzle over cookies.
I decided to have a bit of fun with the chocolate!
However you spend Anzac Day, I hope it is a good one. Lest we forget!