ANZAC Day Cookies

Commemorate our heroes this weekend by baking delicious ANZAC cookies. Crisp on the outside and chewy in the middle, we’re sure you’ll love them. ANZAC biscuits were traditionally made by women on the home front and sent to their soldiers in Gallipoli. "Soldiers’ Biscuits" originally contained just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now they're more of a treat with the addition of butter, golden syrup or honey and desiccated coconut.

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1 cup quick cook oats

¾ cup desiccated coconut

1 cup wholemeal flour

¾ cup white or brown sugar

125g butter, cut into pieces 

1 tablespoon golden syrup or runny honey 

1 teaspoon baking soda 

5 tablespoons boiling water

PREHEAT oven to 180°C. Bring a half full kettle to the boil. Line two oven trays with baking paper.

1. Place oats, desiccated coconut, flour and sugar in a large bowl.

2. Combine butter and golden syrup/honey in a small pot on low-medium heat and stir until melted. In a small dish, mix baking soda and boiling water together until baking soda is dissolved. Stir into butter mixture.

3. Stir butter mixture through dry ingredients until well combined. Use damp hands to roll tablespoons of mixture into about 20 balls. Place on prepared trays, 5cm apart. Flatten to ½ cm with a damp fork.

4. Bake cookies for 8–10 minutes, until golden brown. Swap trays halfway through to ensure even cooking. Remove from oven and cool on trays. Cookies will firm up as they cool. Remove from trays to completely cool on a rack. If you prefer a crunchier cookie, cook for 3–4 more minutes.

5. Store in an airtight container.

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