ANZAC Cookie Recipe

Friday Bakes ANZAC Cookie Recipe

Makes approximately 18–20 biscuits.

Ingredients

• 120g rolled oats

• 90g desiccated coconut

• 110g plain flour

• 90g soft light brown sugar

• 40g caster sugar

• 125g unsalted butter

• 45g golden syrup

• ½ tsp bicarbonate of soda

• ½ tsp vanilla extract

  
  

Method

1. Preheat the oven to 170°C fan and line two baking trays with baking paper.

2. Add the oats, coconut, flour, brown sugar, caster sugar and bicarbonate of soda to a large mixing bowl and give everything a good mix.

3. Add the butter and golden syrup to a microwave-safe bowl or jug. Microwave for 30 seconds, then stir. Continue in short bursts if needed until the butter has melted.

4. Stir the vanilla into the melted butter and golden syrup.

5. Pour the melted mixture into the dry ingredients and mix until everything is combined.

6. The mixture will be very loose and crumbly, this is exactly how it should be. Take roughly 35–40g, press it firmly together with your hands, then roll into a ball and flatten slightly on the baking tray, making sure it holds its shape.

7. Bake for 11–13 minutes, until golden around the edges but still slightly soft in the middle.

8. Leave on the tray for 5 minutes, then carefully transfer to a wire rack to cool completely.

9. Enjoy. 

Recipe Notes

Don’t worry if the mixture seems too crumbly when you first mix it, the trick is to press it firmly together when shaping the biscuits. Once baked, they’ll hold together beautifully with crisp edges and a slightly chewy centre.

I’d love to see your bake! If you make this ANZAC Cookie Recipe, feel free to share a photo with me on Instagram @Friday__Bakes. 🍰✨