If you’re an Aussie or a Kiwi, you’re getting ready to deal with two days of work before the ANZAC Day public holiday on Wednesday. To make tomorrow go a little faster, make yourself a batch of these tonight after work – the sugar will pull you through Tuesday!
ANZAC Day isn’t all about a day off work, though. It’s a day for us to pay homage to those who were brave and selfless enough to give their lives so that we could contribute to live ours. And it might sound a bit lame, but I really do think about that every time I make these cookies. They’re super easy to make, and came to be when the mums and wives of the fighting troops wanted to send something over that wouldn’t spoil – they came up with these cookies, made from cheap ingredients that keep well for a while. That doesn’t matter anymore, because it’s impossible to keep a batch of these for more than 3 days without eating them all.
• 1¼ cups plain flour, sifted
• 1½ cups rolled oats
• ½ cup brown sugar
• ¾ cup shredded coconut
• 2 tbsp golden syrup
• 150g butter
• 1 tsp baking powder
1. Preheat the oven to 170°C/350°F and line two oven trays with non-stick baking paper.
2. In a large bowl, combine the flour, oats, brown sugar and coconut, and set aside.
3. Melt the golden syrup and butter in a small saucepan over low heat, then set aside.
4. In a small bowl, stir the baking powder in with 2 tbsp water, then stir into the melted butter mixture.
5. Pour the melted butter mixture into the dry ingredients and stir well to combine.
6. Drop tablespoons of cookie dough onto the prepared baking trays with a bit of space between, and bake for 12 – 15 minutes, until golden and just set for a softer cookie, or 15 – 18 minutes for a crunchier one. Cool for 5 minutes on tray before transferring to a wire rack to finish cooling.
This recipe is one of my all-time favourites, and it has a spot in my cookbook, along with another 60-odd favourites! If you’d like to get your paws on a copy (with a fancy new cover), prices start from just $9.99 – click on through to get shopping 🙂