If you like oatmeal cookies, I’m positive these cookies will become one of your favorites as well. These are traditional recipe that is popular in Australia and New Zealand – ANZAC cookies.
It’s made with whole oats and coconut with brown sugar that gives them a great caramel scent and taste. It’s easy to make and simply delicious!
Photo: Natalie Levin
ANZAC Cookies
For the cookies:
- 140 grams (1 cup) flour
- 100 grams (1 cup) whole oats
- 240 grams (1 cup) brown sugar
- 100 grams (1 cup) shredded coconut
- 120 grams (1 stick) butter
- 40 grams (2 tbsp.) corn syrup
- 1 tsp. baking soda
- 30 ml. (2 tbsp.) boiling water
- 30 ml. (2 tbsp.) milk
- Preheat oven to 170c degrees.
- In a bowl, mix flour, oatmeal, coconut and brown sugar. Meanwhile, melt butter and corn syrup.
- Mix baking soda and boiling water, and add in the melted butter.
- Pour the liquid mixture into the dry ingredients bowl, add milk and mix until smooth dough is formed.
- Cool the dough for about 10 minutes in the refrigerator.
- Shape the dough into small balls and place on a baking trays lined with baking paper.
- Bake for about 10-12 minutes until cookies are golden.
- Cool completely on a rack and store in a sealed container.
- Keep the cookies in an airtight container at room temperature for up to 2 weeks.
- If you want, you can freeze them up to a month. You can use honey instead of corn syrup.
- Vegan version: – use 80 grams of coconut oil instead of butter and soy milk instead of milk.
Photo: Natalie Levin