Ingredients for Anzac Cookies
- 1 1/2 cups rolled oats
- 1 cup shredded coconut
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup honey
- 1/4 cup boiling water
- 1/2 teaspoon baking soda
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How to Make Anzac Cookies
- Preheat oven to 350°F (175°C). Lightly grease two baking sheets or line them with parchment paper.
- In a medium bowl, combine 1 ½ cups rolled oats, 1 cup shredded coconut, 1 cup all-purpose flour, ¾ cup granulated sugar, and ½ teaspoon baking soda.
- Add ½ cup (1 stick) unsalted butter, melted, and ¼ cup honey to the dry ingredients. Mix well to combine.
- In a small bowl, combine ¼ cup boiling water and the ½ teaspoon baking soda (from step 2). Add this mixture to the oat mixture and stir until just combined. The dough will be slightly sticky.
- Drop rounded teaspoonfuls of dough onto prepared baking sheets, leaving about 3 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the cookies are crisp.
- Let the cookies cool on the baking sheet for 30 seconds.
- Carefully loosen the cookies with a thin spatula and transfer them to a wire rack to cool completely.
- If cookies stick, return them to the oven for 1 minute, then loosen and transfer.
- Once cooled, store the Anzac cookies in an airtight container to maintain their crispness.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
8g
Carbs
2g
