Anzac cookies recipe
Jo Wheatley whips up a batch of coconuty, oaty biscuits originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.
"A few months ago I went to a really lovely restaurant in Battersea. It was facing the river and they had an amazing table of baked goodies and my favourite Illy coffee. I hadn’t ever tried these biscuits before, but they were really good and so here’s my version."
This recipe makes 12-14 cookies.
Ingredients
- 80 g plain flour
- 100 g rolled oats
- 60 g desiccated coconut
- 80 g unsalted butter
- 2 tbsp golden syrup
- 60 g caster sugar
- 0.5 tsp bicarbonate of soda
- 1 tsp hot water
- 2.8 oz plain flour
- 3.5 oz rolled oats
- 2.1 oz desiccated coconut
- 2.8 oz unsalted butter
- 2 tbsp golden syrup
- 2.1 oz caster sugar
- 0.5 tsp bicarbonate of soda
- 1 tsp hot water
- 2.8 oz plain flour
- 3.5 oz rolled oats
- 2.1 oz desiccated coconut
- 2.8 oz unsalted butter
- 2 tbsp golden syrup
- 2.1 oz caster sugar
- 0.5 tsp bicarbonate of soda
- 1 tsp hot water
Details
- Cuisine: Australian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 12
Step-by-step
- Preheat the oven to 170ºC/325ºF/Gas Mark 3. In a large bowl, mix together the flour, oats and coconut.
- Tip the butter, golden syrup and sugar into a medium-sized saucepan and, stirring constantly, melt over a low heat.
- Add the dry ingredients. Mix together the bicarbonate of soda and hot water, and add to the mixture. Stir everything together until combined, then shape into walnut sized balls.
- Pat each ball down slightly on to the lined baking trays, leaving a 5cm gap between each. Bake on the middle shelf of the preheated oven for 10 minutes until slightly spread and golden.
- Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool completely.
Taken from HOME BAKING by Jo Wheatley, published in hardback by Constable, available exclusively from Sainsbury's at the special introductory price of £8.
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