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  • Tina Brand

Finders Keepers: Donna Hay's Anzac cookies




If I've baked something twice in a month, it has passed my test of

  1. Easy

  2. Reliable

  3. Quick

So here is Donna Hay's recipe for Anzacs. It took me 5 minutes to prep and ten minutes to cook. Thats GOOD!

They taste like all good Anzacs: mighty fine.

The only change I made to the recipe was to substitute the golden syrup with maple syrup just coz I love maple syrup and its a more natural sweetener.

Also I turned the trays around in the over half way through the baking process so that they would brown evenly.


INGREDIENTS

  • 2 cups (180G) rolled oats

  • 1 cup (150G) plain flour

  • ⅔ CUP (150G) castor sugar

  • ¾ CUP (60G) desiccated coconut

  • ⅓ CUP (115G) maple syrup

  • 125G unsalted butter

  • 1 teaspoon bicarb soda 

  • 2 tablespoons hot water


METHOD

  1. Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. 

  2. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine. 

  3. Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to rounds, allowing room to spread. Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.





Note:


I made some vegan Anzacs for Claudia today. She's had some massive weeks, and I thought she might enjoy a little treat after work.


Here's how:


Substitute the butter for Nuttelex.

Substitute the sugar for coconut sugar for an extra healthy cookie.

I also added a tablespoon of sunflower seeds and a sprinkle of flax seeds.


They are delicious!