Anzac Cookies

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


Anzac Cookies

by 9  people


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Yield: About 30 cookies
Prep Time: 30 mins
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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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