Thin and Crispy Anzac Cookies
These thin, crispy Anzac cookies combine oats and coconut for maximum crunch, ideal for dunking in tea or packing for a picnic. Budget-friendly and perfect for various occasions.
Ingredients
Dry Ingredients
- 1 cup wholegrain rolled oats
- 3/4 cup organic flour Use plain (all-purpose) flour or a gluten-free blend.
- 1 cup dessicated coconut
- 3/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup maple syrup
- 1 teaspoon honey
- 125 g butter For dairy-free, substitute with vegan butter.
- 1 tablespoon boiling water
Instructions
Preparation
- Preheat the oven to 160°C fanbake / 180°C / 350°F. Line two oven trays with baking paper.
- In a large bowl, mix the oats, flour, and dessicated coconut until evenly combined.
- In a small pot, combine the butter, maple syrup, and honey over medium heat until the butter melts. Do not boil.
- Remove from heat and stir in the baking soda followed by the boiling water. Expect fizzing.
Baking
- Pour the hot butter mixture into the dry ingredients and stir quickly to coat everything.
- Use a teaspoon to scoop out level portions, roll them into balls, and place on the prepared trays, leaving space for spreading.
- Flatten each ball to about 6–8 mm thick.
- Bake for 12–15 minutes, or until cookies are dark golden. Watch them closely to avoid over-baking.
- Remove from the oven and cool completely on trays to allow them to crisp up.
Notes
Store cooled cookies in an airtight container for up to 2-3 weeks. For freezing, place cookies in a single layer on a tray to freeze for 30 minutes, then transfer to a freezer-safe bag.