With ANZAC day tomorrow I thought it would be appropriate to whip up some ANZAC cookies. These were one of my favourite cookies to bake as a kid. There was no waiting for butter to come to room temperature, no eggs, and no creaming of butter and sugar. I just wanted hot buttery cookies as soon as possible.
For ANZAC's you simply gather your dry ingredients, mix up your wet ingredients and combine. They're that easy. Oh, and it's a bit of fun watching the syrup bubble up and fizz like a mini volcano when you add the bi-carb soda.
This particular recipe results in a chewy golden brown cookie with that desirable sweet salty bite from the addition of bi-carb soda. If you like crispy cookies just bake a little bit longer than recommended below. Remember to watch your cookies carefully towards the end of baking as they tend to burn very quickly and will continue to cook on the tray once removed from the oven.
How do you like your cookies - soft and chewy or hard and crispy?
Recipe: ANZAC Cookies
Adapted from Donna Hay Magazine Dec/Jan 2013
Makes 13 large cookiesOven Temp: 160°
2 cups rolled oats
1 cup plain (all-purpose) flour
2/3 cup sugar
3/4 cup shredded coconut
1/2 cup golden syrup
1 tsp bi-carb soda
2 tbsp boiling water
- In a large bowl combine oats, flour, sugar and coconut.
- Place butter and golden syrup in a saucepan. Melt over low heat stirring occasionally.
- Combine bi-carb soda and water and stir into butter and syrup. The mixture will froth up quickly. Pour over the dry ingredients and stir to combine.
- Spoon mixture onto prepared trays and flatten slightly. Bake for 10-12 minutes (for large cookies) or until lightly golden. Allow to cool on the trays for about 5 minutes before transferring to a wire rack to cool completely.
- Ensure you give the cookies plenty of space on the tray as they tend to spread.
- I usually weigh all my ingredients but didn't in this case to keep things simple.
- I used a 2" (5.5cm) cookie scoop to make 'large' cookies.