A quick recipe post: – with ANZAC Day being tomorrow, there is no better reason to bake some ANZAC cookies fit for this memorable day. I’ve always been a fan of the chewy sort of cookies, well, I’m actually like that with all cookies. I much prefer that soft and chewy texture as I think it melts in your mouth a bit more.
Chewy ANZAC Cookies
(adapted from taste.com)
You will need:
1 cup of plain flour
1 cup of rolled oats
1 cup of desiccated coconut
1/2 cup of brown sugar
130 grams of unsalted butter
4 or 5 tbs maple syrup *
1 tsp bicarbonate of soda
2 tbs of water
- Preheat the oven to 150°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl and stir in the oats, coconut and brown sugar.
- Put the butter, maple syrup and water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda. It will start to froth up.
Alternatively, put butter, maple syrup and water in a microwavable bowl and zap in 20 second intervals until butter is melted
- Pour the butter mixture into the flour mixture and stir until combined.
- Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. They will expand when cooking.
- Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
- Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.
* I used maple syrup because it’s what I had at home. You can use golden syrup should you wish, as per the original recipe.