Anzac Day cookies (but still yummy every other day…)

These cookies are super easy to make, and take less than 20 minutes (if you are relatively organised…). My favourite thing about them is the fact that you can please both the soft and chewy biscuit lovers as well as the ones that prefer a hard, crunchy biscuit, all with the one batch! With very few and simple ingredients, your guaranteed a great result every time. So this Anzac Day, instead of buying a packet from the supermarket, why not try baking some?


378301_10151583090620295_621855527_n1 Cup Plain Flour, sifted ​

1 Cup Oats ​

1/2 Cup Brown sugar*​

3/4 Cup Desiccated Coconut ​

2 Tbsp Golden Syrup ​

130g Butter, chopped ​

1/2 Tsp Bicarbonate of soda (Baking soda) ​

1 Tbs Hot Water ​

1/2 Tsp Vanilla Essence ​

*Using brown sugar instead of white sugar gives the biscuits more of a golden colour and a richer flavour. It also adds to the chewie-ness! ​


1. Heat oven to 160 degrees fan forced. Line two baking trays with baking paper.

2. Combine sifted flour, oats, brown sugar and coconut in a large mixing bowl.

3. Place the golden syrup and butter in a small saucepan over low heat (be careful not to burn!) Stir until butter has melted.

4. In a small cup, combine the hot water with the bicarbonate of soda.

5. Take the saucepan off heat and stir the water/bicarbonate into the butter mixture. Allow to bubble and foam for a few seconds and then pour it over the dry ingredients.


6. Add the vanilla essence and mix well until all combined.

7. Roll tablespoons of the mixture into balls and place on the baking trays, allowing enough room between them to spread. Flatten them slightly and place in the oven for 10 minutes until golden brown.

If you prefer your biscuits softer and chewier, a shorter cooking time is required. However, if you like the harder and crunchier, just leave them in the oven for 3-5 minutes longer! ​

8. Remove from oven and place on a cooling rack. The cookies will harden as they cool down. Enjoy with a massive glass of milk!​This recipe yields 22 good-sized cookies! Providing you don’t eat any of the dough before baking them…


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