My Nana always had a jar of these whenever we visited her and my Grandpa’s farm. She had so many delicious biscuit recipes, but this Australian classic was a favourite. I think the secret is the golden syrup; a very South Australian touch.
I hope eating these brings you some joy, and provides a moment to remember what these biscuits represent. How blessed we are to enjoy life and freedom, thanks to those who have fought for us.
Lest we forget.
INGREDIENTS
Makes 18
2 Cups Rolled Oats
1 Cup [Golden] Castor Sugar
1 Cup Shredded Coconut
1 Cup Plain Flour
Pinch of Salt
1 Teaspoon Baking Soda
1/2 Cup Butter
1 Tablespoon Golden Syrup
2 Tablespoons Water
METHOD
1. Preheat conventional oven to 180C.
2. Excluding the baking soda, mix all dry ingredients, using a fork or whisk, in a large bowl.
3. Put the golden syrup, butter and water in a small saucepan and bring to a simmer.
4. Remove the saucepan from the heat and add the baking soda, stir.
5. Thoroughly combine the wet and dry mixtures in the large bowl.
6. Use a heaped tablespoon or small handful to separate the dough out into 18 balls.
7. Place them on baking trays [4-6 cookies to 1 tray], lined with baking paper. With fingers, flatten them [they will not spread much in the oven] and press the edges to tidy up any cracks.
9. Bake each tray in the middle of the oven for 10 minutes.
Our Anzac cookies are available to order.
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1 box (18 cookies) for $45
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Anzac Cookie Dough (makes 18 cookies) for $32
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Sydney metro delivery $15
Email your order to: hogan.rachelanne@gmail.com
10% of the sale of all Anzac cookies will be donated to Returned Services League.
