Anzac Cookies Recipes

Steps:

• Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
• Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
• Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
• Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
• Add the butter to the dry ingredients and combine thoroughly.
• Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
• Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
• Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
• Cool on trays for 5 to 10 minutes before moving to a rack to cool.
• If biscuits are too soft they can be returned to the oven and cooked further.

Steps:

• Heat oven to 350°F Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the syrup.
• Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 1in apart to allow room for spreading.
• Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Steps:

• Mix oats, flour, sugar and coconut together.
• Melt syrup and butter together.
• Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
• Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.
• Good luck.

Steps:

• Mix oats, flour, sugar and coconut together.
• In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
• Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
• Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.
• Bake in preheated oven until golden brown, about 15 minutes.

Steps:

• Preheat oven to 350°F Lightly grease two baking sheets or cover them with parchment paper.
• In a medium-sized bowl, mix well oats, coconut, flour, and sugar. Mix in butter and honey.
• In a small bowl, mix boiling water and baking soda together and add to the flour mixture.
• Drop rounded teaspoonfuls of dough 3 inches apart onto prepared baking sheets.
• Bake for 10 to 12 minutes, until crisp and golden brown.
• Cool on the baking sheet for 30 seconds. Loosen with a thin spatula and cool on wire racks. If the cookies stick to the sheet, return to the oven for 1 minute, then loosen with a spatula.
• When cool, store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
• Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

Steps:

• Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
• In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
• Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
• Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

Steps:

• Preheat oven to 180º (350º).
• Mix together flour, sugar, coconut and rolled oats.
• Stir in melted butter and 2 tablespoons of syrup.
• Dissolve baking soda in the boiling water and add.
• Mix in the rest of the golden syrup.
• Place spoonfuls of mixture onto greased or lined trays.
• Bake for 15 minutes or until golden.
• To make the biscuits crispy, remove from oven after 4 minutes and flatten them down gently with the back of a spoon. Return to oven for another 11 minutes, or until golden.

Steps:

• preheat oven 180C / 350F. mix together flour, oats, coconut and brown sugar
• melt butter and golden syrup in the microwave. Mix the mix bicarbonate of soda with the boiling water and add to the melted butter and Golden Syrup.
• Pour the liquids into the dry ingredients and mix well.
• roll spoonful by spoonful of mixture, about the size of a walnut shell and place onto an oven try lined with baking paper. leaving space again between dollops to allow for spreading.
• press dollops down with a fork to flaten and proceed to bake for 15-20 minutes, Cool on a wire rack and seal in airtight containers.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.