This chewy oatmeal cookie recipe is based on a traditional Australian recipe for ANZAC biscuits.
ANZAC biscuits were first made during the First World War (1914-18) as a hardy biscuit that would survive the long postal trip from Australia to the Soldiers at the front. These biscuits have remained a favourite with Australians ever since!
I grew up baking and eating ANZAC cookies, and I absolutely love them! They are simple to bake, and taste delicious with a nice hot cup of tea! This ANZAC biscuit recipe is great to bake with kids, and it takes no time to whip up a batch.
Wrap up some freshly baked cookies in cellophane and decorate with a pretty ribbon.
1. Preheat the oven to 160°C/325F. Line 2 baking trays with non-stick baking paper.
2. Mix together the oats, sugar, flour and coconut in a bowl with a wooden spoon.
3. Melt the butter and golden syrup in a small saucepan on a low heat.
4. Mix together the boiling water and bicarbonate of soda. Add to the butter and golden syrup mixture, and stir to combine (the mixture will start to froth at this point, so be prepared to pour it quickly!)
5. Pour the hot liquids over your dry ingredients, and stir well to combine.
6. Using your hands, roll tablespoon amounts of cookie mixture into balls and flatten slightly to form a biscuit shape. Leave a 5cm (2 inch) gap between cookies on the baking tray.
Note: The mixture will be crumbly in the bowl, but when you roll it in your hands it will stick together, so don't worry!
7. Bake for 10-15 minutes, until light golden brown.
8. Allow to cool on tray for 5 minutes or so before transferring to a rack to cool further. The biscuits will be quite soft initially, but will harden as they cool.
9. Store cookies in an airtight container, or wrap nicely and present as a gift!
Now all you need to do is put the kettle on! Delicious!
If you enjoyed baking these cookies, perhaps you would also enjoy my recipe for baking a moist carrot cake.