Best Anzac Cookies Recipes

ANZAC BISCUITS (COOKIES)

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.

ANZAC BISCUITS (AUSTRALIAN COCONUT-OAT COOKIES)

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.

BEST EVER ANZAC COOKIES

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.

MACADAMIA AND GINGER ANZAC BISCUITS (COOKIES)

Steps:

• Preheat oven to 180°C (350°F, Gas 4). Grease baking trays and line with baking paper.
• In a medium saucepan combine butter and golden syrup. Place over a low heat and stir until blended and smooth. Remove from heat.
• Combine bicarb soda and boiling water then stir into mixture. Add and combine remaining ingredients.
• Form level tablespoons of mixture into balls and place on oven trays. Space about 5cm apart and flatten slightly. Bake about 15 minutes; until golden. Biscuits will harden upon cooling. Cool on trays.

ANZAC COOKIES

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.

ANZAC COOKIES (VEGAN)

Steps:

• Preheat your oven to 350*F and lightly grease a cookie sheet.
• Sift the flour, oats, sugar, coconut, salt, and allspice into a large bowl and make a well in the center.
• Combine the cubed butter and syrup in a small saucepan over low heat and stir until the butter has melted and the mixture is smooth. Remove from heat.
• Dissolve the baking soda in 1 tablespoon boiling water and add immediately to the butter mixture. This is going to instantly foam up, so be chill. Pour into the well in the dry ingredients and stir with a wooden spoon until well-combined.
• Drop by level tablespoons onto your cookie sheet, allowing about two inches for spreading. Gently flatten each cookie with your fingertips.
• Bake for about twenty mintutes, or until browned. Woohoo!

ANZAC BISCUITS (COOKIES)

Steps:

• 1. 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. 2. 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. 3. 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.

ANZAC BISCUITS (COOKIES)

Steps:

• 1. Preheat the oven to moderate 180C. Line cookie tray with baking paper.
• 2. Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.
• 3. Combine butter and golden syrup in a small heavy based pot. Stir over low heat until butter has melted and mixture is smooth; remove from heat. Dissolve soda in water; add immediately to butter mixture and stir until foamy (make sure it is really frothy as this is a key step). Add to dry ingredients and stir until well combined. (if you are substituting honey or treacle the colouring and flavour may change slightly but still tastes wonderful)
• 4. Take spoon fulls of the mixture and pop onto the lined cookie sheet. Leave then heaped up as they will flatten out in the oven. For chewy biscuits bake for 25 to 30 mins. For Crunchy biscuits leave in for another 5 or so mins. They need to cook on the tray as they are fragile when first removed from oven. They should be a darkish golden brown and smell wonderful. You can drizzle chocolate over them if you wish

ANZAC COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
• 2. Spread coconut in a thin layer on large separate baking sheet with a rim. Toast for 5-10 minutes or until golden brown; tossing several times to ensure even color.
• 3. In a large bowl whisk together oats, toasted coconut, flour and sugar. In a small microwaveable bowl melt the butter. Whisk in the golden syrup, hot water and baking soda. Slowly stir the butter mixture into the oat mixture; stir just until combined.
• 4. Using a 1 tablespoon cookie scoop or a rounded measuring tablespoon roll them into balls; less than 1 inch in size. Space at least 2 1/2 inches on the prepared baking sheets. Bake for 10 minutes for soft cookies with slightly crispy edges. Bake for 14 minutes for crispy crunchy cookies
• 5. Cool on the cookie sheet for 7-10 minutes before carefully removing them to cookie cooling racks.

ANZAC COOKIES

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.