ANZAC Cookies

In honour of ANZAC day today I decided to make some ANZAC cookies, one of my favourite biscuits. The story goes that the wives of soldiers made these cookies and sent them over to their husbands during World War I as they didn't spoil easily and transported well. Unlike other cookie recipes there are no eggs which make them last longer. However if you enjoy a sweet, chewy, delicious cookie these won’t last long anywhere! There is some debate as to whether they should be soft and chewy or hard and crunchy, and after much deliberation, I’m on the soft and chewy side of things!

INGREDIENTS

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

½ cup coconut

125g butter

2 tablespoons golden syrup

1 tablespoon water

½ teaspoon bicarbonate soda

METHOD

1. Preheat oven to 175°Celsius.

2. Sift the flour into a bowl, then add the sugar, rolled oats and coconut.

3. Melt the butter in a saucepan over low heat. Once melted add the golden syrup and water.

4. Once combined remove from heat and add bicarbonate of soda to the butter mixture.

5. Add the liquid ingredients to the dry ingredients and mix together.

6. Roll walnut-sized balls of mixture and place on a cookie tray spaces about 2 cm apart.

7. Place tray in oven and bake until golden, for about 7 to 10 minutes.

8. Once cooked remove from oven and let cool on the tray before moving them as they will be quite soft.

These are super easy and quick to make, and they are a million times better than store bought ones!