I am always up for devouring a cookie dunked in a glass full of milk. And that means, any day, any time! I find home baked cookies so comforting that I just can’t stop myself nibbling over them the whole day. I wouldn’t mind polishing off the jar all by myself. I call myself a cookie monster…hehe! But then I am not that bad either, as I share my cookies and cakes with my friends and family always. I had been craving badly for a decent home baked cookie. So I baked these oaty-coconutty-chewy cookies called, Anzac cookies (named after the World War I care packages sent to Australia New Zealand Army Corps). These are the memorial cookies which are marked for this occasion every year on 25th April. One bite into the still warm cookie, cooling on the rack, and I was completely smitten. This was it! And I gobbled up another two quickly. These are the kinds I thrive on. That could be because I am a little partial to the oats cookies over the chocolate chippers. Oats cookies have always always been my first love. They are baked without eggs, so they have a longer shelf life and travel well, only if you could stop your hands reaching out to the cookie jar sitting on your kitchen counter. Believe me, they’d be gone soon. So addictive are these!
- 150 gm plain flour
- 90 gm rolled oats
- 85 gm desiccated coconut
- 100 gm brown sugar
- 55 gm caster sugar
- 100 gm butter
- 2 tbsp golden syrup
- 2 tbsp water
- 1/2 tsp baking soda
- 1 tsp vanilla bean paste
- 1 tsp cinnamon powder
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
- Combine flour, oats, coconut, combined sugar and cinnamon powder in a large bowl.
- Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the vanilla bean paste and baking soda. Add to the oat mixture and stir until well combined.
- Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick.
- Bake, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.
These look just perfect – such lovely looking biscuits – I love anzac biscuits so much,