This version of the classic Australian recipe was shared with me in my second year of teaching by a mother I admired – her children always had such yummy, homemade goodies in their lunchboxes! And I was a new graduate, recently moved out of home who didn’t know much about baking at all! Given today is Australia Day, I thought it was a great time to share what I am sure will be a school lunchbox staple in our home.
Immy sifted and combined the dry ingredients while I melted the butter/syrup, and then she mixed everything together and helped me to roll and flatten the balls. And they are really yummy!
You will need:
2 Tablespoons golden syrup
1 cup plain flour
1/2 cup sugar
3/4 cup coconut
1 cup rolled oats
1/2 teaspoon bicarb soda
1 Tablespoon boiling water
1. Pre-heat oven to 150C.
2. Melt butter with golden syrup in a saucepan over low heat.
3. Sift flour, add sugar, coconut and rolled oats. Mix well in a large mixing bowl and then make a hole in the middle of the dry ingredients.
4. Pour in melted butter mix. Dissolve bicarb in boiling water and add to mix. Combine well.
5. Take a tablespoon of the cookie mixture, roll into a ball and slightly flatten. Place onto prepared baking tray, allowing room to spread.
6. Bake for 20 minutes (slightly longer if you like your Anzacs crunchy not chewy). Let stand a few minutes and then transfer to cooling racks. Store in an airtight container once cooled.