Chewy ANZAC Cookies
Made with coconut, oats and golden syrup, you just can't beat these deliciously golden and Chewy ANZAC Cookies!
Servings: 9
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.