Anzaccookies 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:

• 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:

• 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.
• 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 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:

• 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.

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 150 degrees celcius, and line two trays with baking paper.
• Mix oats, flour, coconut, sugar, sunflower seeds and raisins together in a bowl.
• Melt butter and golden syrup together.
• Mix soda with the water and add to the melted butter and syrup.
• Add wet ingredients to dry ingredients and combine.
• Place tablespoonfuls of mixture on trays and just slightly flatten the tops with a spatula.
• Bake for 25 - 30 minutes, till done. Loosen while warm, cool on trays.

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 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.