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!
Servings 30 small 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.