These biscuits are a popular sweet snack originating from Australia and New Zealand during the First World War, hence the name, Anzac. This particular recipe is especially authentic, since it was provided by Nia's very good friend, the one and only Deb 'Spoons' Perry, who we have talked about on the podcast.
We have made these on a number of occasions and they always turn out really well. If you want them to be a bit more chewy, then add an extra spoonful of golden syrup. In our opinion, the ideal Anzac cookie should be crunchy around the edge of the biscuit, and very slightly chewy in the centre.
Bake them for an extra minute or two if you want them to be a little harder, although keep a very close eye on them, because one minute they will be golden, and the next they will start to burn, so don't forget to set your timer!
125 grams / 4 1/2 oz of margarine or butter
125 grams / 4 1/2 oz of porridge oats
125 grams / 4 1/2 oz of desiccated coconut
125 grams / 4 1/2 oz of plain white flour
125 grams / 4 1/2 oz of white sugar
3 to 4 tablespoons of hot water
1 tablespoon of golden syrup
1 teaspoon of bicarbonate of soda
Mix the porridge oats, flour, sugar, desiccated coconut and bicarbonate of soda powder together in a large bowl.
Melt the butter slowly in a saucepan and add the golden syrup. Pour this melted mixture into the bowl with the dry recipe ingredients and stir well, until your have formed an even Anzac cookie mixture.
Spoon around 20 to 24 biscuits onto baking trays coated with greaseproof paper and roughly shape into cookie shapes. Bake for just 15 minutes in the centre of a pre-heated oven set to 150°C. Once golden brown, remove the cookies from the oven and allow them to cool down for at least ten minutes, before carefully loosening them from the tray.