ANZAC Cookies

These deliciously moist and coconuty cookies were apparently sent to ANZACs – Australian and New Zealand Army Corps whilst they were serving.

Makes around 20.

Ingredients:

• 85g Oats
• 85g Desiccated Coconut
• 100g Plain Flour
• 100g Sugar
• 100g Butter
• 1 tbsp Golden Syrup
• 1 tsp Bicarbonate of Soda
• 2 tbsp Boiling Water

Method:

1. Heat oven to 180°C (160°C fan assisted) and line a baking tray with parchment.
2. Place the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup.
3. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
4. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
5. Put spoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden.
6. Let the cookies sit on the baking tray for a few minutes before transfering to a wire rack to cool completely. They will still be very soft when warm, and will harden only slightly once cooled.