Anzac Cookies
Ingredients
250 g Lewis Road Creamery Unsalted Butter
150 g golden syrup
1 ½ tsp baking soda
DRY INGREDIENTS:
270 g white sugar
250 g plain flour
170 g rolled oats
130 g desiccated coconut
Method
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1
Preheat oven to 180°C.
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2
Line 3 baking trays with baking paper.
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3
MIX: Add the dry ingredients in a bowl and whisk well to combine.
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4
In a saucepan, melt the butter and golden syrup over a medium heat, stirring regularly.
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5
Add the baking soda and mix well – be careful the mixture will foam up.
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6
Tip the butter and syrup into the dry ingredients and mix gently until a crumbly texture forms.
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7
Roll the mixture into balls and flatten slightly. Place on trays about 3 cm apart (they will spread as they bake).
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8
Bake for 12 minutes for chewy cookies and 16 mins for crisper cookies. Rotate trays half way through baking time for even baking.
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9
Cool on trays (the cookies will be very soft when they come out of the oven).