Anzac cookies date back to the time of the First World War, where it was used as a substitute for bread for Australian/New Zealand soldiers. Originally, they were savoury biscuits but later, the recipe evolved and changed into the sweet cookie that we know today!
Depending on size of balls will make about 18
- ½ cup (125 grams) butter
- ½ cup brown sugar
- ½ cup raw sugar
- 2 tablespoons golden syrup
- ½ teaspoon of baking soda mixed with 2 – 3 tablespoons water
- 1 cup self-raising flour
- 1 cup rolled oats – I use Uncle Toby’s “Quick” oats – they are a bit finer than the “Traditional” oats
- 1 cup fine (or desiccated which is a bit thicker) shredded coconut
- Preheat oven to 160⁰ fan.
- Cover baking tray with non-stick baking paper.
- In a pan, melt together butter, sugar and golden syrup. Stir well.
- When all melted, add the baking soda to water and stir into mixture – it will froth up a bit!
- Add the flour, rolled oats and shredded coconut. Mix well.
- Place spoonfuls (a little bit bigger than walnut size) on a baking tray with space for expansion as mixture cooks.
- Use hands to roll these spoonfuls into balls and flatten the balls with a fork.
- Neaten edges by tapping them with the curve of the fork so they present a firm edge and don’t look bitty – doesn’t matter if this is omitted but the biscuits will be a bit ragged and thin on the edges.
- Bake for 20 mins.
- Leave to cool on tray for a few minutes (they will be a bit soft) before transferring with a fish slice or similar to a wire cooling rack. The cookies harden as they cool. When completely cool, store in an air-tight container.
Canna Campbell is the founder and director of SASS Financial Services, a boutique financial planning firm. She is Channel 9’s exclusive ‘money expert’, founder of financial media platform SugarMamma.TV and best selling author of The $1000 Project and Mindful Money.