Nowadays served during the Anzac Day (25th April) in Australia and New Zealand, Anzac cookies are said to have been shipped to the ANZAC soldiers (Australian and New Zealand Army Corps) by their wives or mothers during the war because the cookies could last for weeks without spoiling. Moreover, they were fairly cheap to make, filling and nutritious, just what a soldier needed for an energy boost. True or not, it’s this piece of history that makes these cookies so special. And beyond that, it’s their amazing taste, crumbly bite and chewy texture that made me bake them.
Truth to be told, this is my third try at Anzac cookies – the first two were different recipes and a total fail. I would have given up on them if they didn’t have one of my favorite cookie ingredients – oats. I don’t normally eat oats in cereals or otherwise, but I love them in cookies and a boost of fibers in a diet is always welcomed, isn’t it?! Especially when it comes from such a delicious source as these cookies!
- 70 g all-purpose flour
- 70 g whole wheat flour
- 90 g rolled oats
- 90 g unsweetened shredded coconut
- 1/2 teaspoon salt
- 100 g brown sugar
- 125 g butter melted
- 2 tablespoons golden syrup/honey
- 2 tablespoons hot water
- 1/2 teaspoon lemon juice
- 1 teaspoon baking soda
- Pre-heat your oven to 350F – 180C and line 2 baking sheets with baking paper.
- Combine the flours, oats, coconut, salt and sugar in a bowl and mix well.
- In a different bowl, stir the butter, golden syrup, hot water, lemon juice and baking soda then drizzle this mixture over the dry ingredients.
- Mix well with a fork or your hands until the dough is wet. Don’t worry if it doesn’t come together, it’s ok, this is how it’s supposed to look.
- Take small pieces of dough and squeeze tightly in your hands to form small balls.
- Place the balls on your prepared baking sheets and flatten them slightly.
- Bake in the oven for 12-15 minutes or until golden brown and fragrant.
- Allow to cool in the pan at least 10 minutes before serving.
- Store them in airtight containers.