When it comes to ANZAC Cookies, there’s two teams: team chewy (ANZAC Cookies) or team crunchy (ANZAC Biscuits). While I’m a big fan of both, I’m definitely Team Chewy…you just can’t beat these deliciously golden and Chewy ANZAC Cookies!
A BRIEF HISTORY BEHIND ANZAC COOKIES
ANZAC Cookies are a traditional sweet cookie or biscuit made in Australia and New Zealand to commemorate ANZAC Day. It is a day that marks the arrival of our soldiers in Gallipoli on April 25, 1915. A day to remember the sacrifices that were made and to commemorate all service men and women who have served for our countries. Made with golden syrup and oats, ANZAC Cookies are an eggless cookie that were apparently made to withstand long journeys to Australian and New Zealand soldiers serving overseas during WW1.
anzac cookies today
Now I’m not sure about you, but in my house, there’s no way they’d last the journey -we devour these Chewy ANZAC Cookies straight from the oven! While I do tend to bake ANZACS more during April, they’ve been a staple cookie in our house for as long as I’ve been baking. They’re so quick to make, you use just regular staple ingredients and you don’t need a mixer. They’re what I bake when I get up early in the morning and want fresh cookies for the boys to take to school (ok, now it’s to work!). Because you don’t use a mixer, you can make them quietly and peacefully in the kitchen, without waking up the household. I actually find making ANZAC Cookies to be beautifully meditative.
7 STAPLE INGREDIENTS
- Rolled oats: the traditional kind
- Shredded coconut: most people use dessicated coconut, which is perfectly fine. I love the texture of shredded coconut.
- Plain flour: just regular, all purpose flour
- Brown sugar: while you can use regular white sugar, brown sugar makes these Chewy ANZAC Cookies extra golden and chewy
- Unsalted butter
- Golden syrup: you can substitute treacle or even honey
- Bicarbonate (Baking) soda: to give these cookies a lift
- There’s also some boiling water, but does that count as an ingredient?
7 REASONS WHY YOU’LL LOVE THESE COOKIES
- They’re deliciously golden and chewy
- They’re super easy to make and are great for making with your kids
- There’s no mixer required (no noise means you can make them when the kids are asleep!)
- They make hardly any mess.
- 5 minutes to mix and 10 in the oven -eating fresh cookies in 15 minutes!
- They’re everyone’s favourite childhood treat
- The meaning behind them makes them perfect for giving and sharing on ANZAC day
I hope you enjoy making my Chewy ANZAC Cookies. Don’t forget to share your creations and tag me on Instagram. I’d love to see them! And please, remember to leave a comment or rate my recipe below -it helps to let other readers know how good the recipe is!
Chewy ANZAC Cookies
Ingredients
- 110 g traditional rolled oats
- 150 g plain flour
- 160 g brown sugar
- 80 g shredded coconut or dessicated coconut is fine
- 125 g unsalted butter
- 25 g golden syrup equal to 1 tablespoon, but easier to weigh
- 1 tsp bicarbonate (baking) soda
- 2 tbsp boiling water
Instructions
- Preheat the oven to 180°C and line 2 cookie trays with baking paper
- In a large mixing bowl, combine the oats, flour, sugar and coconut. Make a well in the centre.
- In a medium saucepan, melt the butter and golden syrup over a medium heat and stir until combined.
- Mix the bi carb soda and boiling water together in a small bowl, then add it to the melted butter mixture. It will foam up.
- Pour the butter mixture into the dry ingredients, then fold through until well combined.
- Using a large ice cream scoop, scoop out mixture. If you press the mixture into the scoop, it will compact and stay together when scooped onto the cookie tray. Leave some space for them to spread a little.
- Bake for 10 minutes. Remove from the oven and use a large cookie cutter to twirl them into neat circles (totally optional), then slide cookies onto a cake rack to cool.
- Cookies will last in a sealed container for about a week.
Notes
- When you add the bicarbonate soda and water to the butter, it causes a reaction and can foam up quite a bit, which is why I use a medium saucepan.
- I prefer to bake my cookies and cakes on a conventional setting (not fan-forced), so I actually bake 1 tray at a time. If you'd prefer fan-forced, just reduce the temperature to 165 and bake both trays at once.
- For a crispier cookie, bake for an extra 3-5 minutes.
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