Anzac Cookies

Anzac day is big in our home. My husband has been in the Army (Territorials/Reserves) for about 25 years and has just returned from 7 months in South Sudan.
Anzac day for me often signals the first wearing of winter coats and that familiar "I've got up too early and not had enough sleep' feeling.
This year we have a rugby game in the evening which will mean a late night for our little person so the choice had to be made between the Anzac dawn service or a late night at the rugby. The compromise is attending a civil service for Isabella and me and the rugby...John of course will go to the dawn service as well.

I've meant to make Anzac biscuits for Anzac day for years and have come across a recipe from Annabel Langbein which just has to be a good one to try. The anzac biscuits from my childhood have no almonds, raisins or chocolate but they seem like a great addition.

They are really really nice! A great update of a traditional biscuit.


Anzac Cookies

Prep time:

10 mins

Cook time:

15-18 mins

Makes:

About 30 small or 16 large

• 1 cup rolled oats
• 1 cup flour
• 1 cup soft brown sugar
• 1 cup thread or desiccated coconut (I used thread and it was great)
• ½ cup slivered almonds (optional)
• ½ cup raisins (optional)
• 2 tbsp golden syrup
• 125g butter
• 2 tbsp water
• ½ tsp baking soda

Preheat oven to 160°C and line at least 2 baking trays with baking paper. 

Combine rolled oats, flour, brown sugar, coconut and almonds and raisins, if using, in a large bowl. Heat together golden syrup, butter and water until butter melts. Add soda, then mix into dry ingredients until well combined.

Roll mixture into balls slightly smaller than a golf ball and place on prepared trays, allowing room for spreading. Lightly flatten with a fork or damp fingers. Bake until golden (15-18 minutes). Allow to cool on trays (the biscuits will harden on cooling). Stored in an airtight container, Anzac Biscuits will keep for 2 weeks.