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Experimental Kitchen: Anzac Cookies

This one is for next year, or just whenever you want something yummy to snack on! I actually baked these on Anzac Day (for a bit of home) and used them as a dessert, served with vanilla ice cream and creme brulee ice cream. They turn out a bit chewy which is awesome.

Makes approx. 20 cookies.

Ingredients

85g rolled oats
128g flour
146g brown sugar
47g desiccated coconut
125g butter
2 tbsp golden syrup
1/2 tsp bicarbonate of soda

Method

1. Preheat oven to 160 degrees C.

The oat mixture

The oat mixture

2. Combine oats, flour, sugar and coconut in a bowl.

Melting the butter and syrup

Melting the butter and syrup

After adding the bicarbonate of soda

After adding the bicarbonate of soda

3. Melt butter, syrup and 2 tablespoons cold water in a saucepan over medium heat until the butter has melted. Then stir in bicarbonate of soda.

The butter and oat mixtures combined

The butter and oat mixtures combined

4. Stir butter mixture into oat mixture.

5. Roll tablespoons of mixture into balls. This may take a bit of work because the mixture tends to break apart. However, with some pressure and a bit of heat from your hands, it works fine.

Baking the cookies

Baking the cookies

6. Place the balls onto the tray, leaving at least 3cm between each one, and flatten them slightly. Bake the cookies for 10-12 minutes and then stand on the tray for about 5 minutes before transferring them to a wire rack to cool completely. Serve alone or with ice cream.

Ta da! Chewy, delicious anzac cookies!

Ta da! Chewy, delicious anzac cookies!

 

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