Anzac cookies 


There is something special about the way the house smells when baking Anzac cookies. It’s such a mouthwatering sweet aroma that gets you salivating long before the cookies are done. Warm Anzac cookies are divine and here is my easy recipe that I use to make these beauties in my home and I invite you to try in yours. 

Ingredients

Dry

1 cup sifted self raising flour

1 cup rolled oats (I’ve used organic but any are fine) 

1 cup raw sugar

3/4 cup shredded coconut

Wet

125 g melted butter

2 dessert spoons rice malt syrup

3 dessert spoons boiling water
Method 

Dry ingredients

Grab a big mixing bowl and add all dry ingredients. Mix well to combine and always sift the flour before adding. Leave to the side.

Next in a microwave safe jug melt 125g butter and mix in to that 2 dessert spoons of rice malt syrup and 3 dessert spoons of boiling water. The boiling water and hot melted butter will help dissolve the rice malt syrup but give it a good stir to try and help this process. 

Now add the wet ingredients to the dry and mix well. 

To make the cookies grab some mixture and make them into balls. I like to roll mine with my hands but I pop some disposable gloves on first. As a mother of a toddler I find wearing gloves easier as I can take them off, give my hands a quick wash and I’m ready to tend to my toddler if he needs me rather than fuss with washing my hands for lengthy amounts of time trying to get cookie mixture off. 

Make your balls any size you like (the second image shows three different sizes-small, medium and giant!) and pop onto a baking tray lined with baking paper (ensuring there is sufficient space between each ball, I allow two fingers as a general rule) and bake in a preheated oven 160 degrees until just golden. Eat and enjoy!

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