Anzac Cookies

Anzac Cookies

This buttery cookie recipe combines rolled oats, chopped walnuts, and flaked coconut into a chewy, crispy treat.

Recipe from Better Homes and Gardens
YIELD
About 30 cookies
PREP TIME
30 mins

Anzac Cookies

This buttery cookie recipe combines rolled oats, chopped walnuts, and flaked coconut into a chewy, crispy treat.

Anzac Cookies
YIELD
About 30 cookies
PREP TIME
30 mins
Ingredients
  • 2   cups all-purpose flour
  • 2   cups sugar
  • 2   cups old-fashioned rolled oats
  • 2   cups flaked coconut
  • 2   cups chopped walnuts
  • 1/2  teaspoon salt
  • 1   cup butter
  • 1/3  cup golden syrup
  • 1/4  cup hot water
  • 2   teaspoons baking soda
Directions
1. 
Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or foil; set aside. In a very large bowl, combine flour, sugar, oats, coconut, walnuts, and salt; set aside.
2. 
In a large saucepan, combine butter and golden syrup; bring to boiling. In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of the soda mixture causes the mixture to rise in the saucepan). Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.
3. 
Shape dough into 1-1/2-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using the palm of your hand, flatten balls slightly. Bake in preheated oven about 12 minutes or until cookies are golden brown. Cool 2 minutes on cookie sheets. Transfer cookies to a wire rack; let cool. Makes about 30 cookies.

Storage

  • Layer cookies between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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