Every good Aussie loves an Anzac Cookie and I thought I would get in early with my version, which is always a winner in our household.
This recipe is based on a version by Annabel Langbein that I’ve edited to suit whatever ingredients we regularly have in our pantry. Feel free to change up your version to suit you—use sultanas or dark choc, all brown sugar (which I usually would but was running low) or whatever! It’s a really adaptable (and yummy!) recipe.
- 1 cup rolled oats
- 1 cup wholemeal flour
- ½ cup coconut sugar
- 1/2 cup brown sugar
- 2 tbsp golden syrup
- 1 cup shredded coconut
- 125g butter
- ½ cup cranberries (we bought ours from The Source Bulk Foods at Bowral)
- 1/3 cup – ½ cup of chopped up white choc (we used leftover Lindt balls from Christmas that were taking up too much space in the fridge)
- 2 tbsp water
- ½-1 tsp bi carb soda
- Preheat oven to 160°C and grease two baking trays (or line with baking paper).
- Stir together rolled oats, flour, coconut sugar, brown sugar, shredded coconut, and cranberries in a large bowl.
- Place golden syrup, butter and water in a microwave safe dish and microwave at 30 second intervals until butter is melted. Add soda, and mix. Add wet mixture to flour mixture and stir until combined. Add in white chocolate and stir through.
- Roll the cookie mixture into balls and place on trays, allowing a fair bit of room for spreading (I did not do this well!). Flatten with a wet fork. Place in fridge for 30-45 minutes.
- Cook for 15-20 minutes until golden (ours took around 17 minutes and we like our cookies chewy in the middle and crunchy around the edges).
Eat, preferably in an ice cream cookie sandwich like we did! 🙂