Ezee Anzac Cookies
Craving a classic treat with a quick and easy twist? These Ezee Anzac Cookies are the perfect solution! Bursting with the warm, buttery flavors of rolled oats, golden syrup, and desiccated coconut, these iconic Australian biscuits are a breeze to make in just 25 minutes. Ideal for novice bakers or busy schedules, the recipe combines pantry staples like brown sugar and all-purpose flour for a chewy, golden cookie with a touch of crispness. With no eggs required, they’re a fantastic choice for lasting freshness and simple ingredient swaps. Serve these crowd-pleasers with a cup of tea or pack them as a lunchbox snack—they store beautifully for up to a week! Whether you're honoring tradition or simply satisfying your sweet tooth, Ezee Anzac Cookies will become a household favorite.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Desiccated coconut
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 125 grams Unsalted butter
- 2 tablespoons Golden syrup
- 2 tablespoons Boiling water
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a large mixing bowl, combine rolled oats, all-purpose flour, desiccated coconut, brown sugar, and granulated sugar. Stir well to ensure an even mix.
In a small saucepan over low heat, melt the unsalted butter and golden syrup together, stirring occasionally.
In a small bowl, dissolve the baking soda in the boiling water, then add this mixture to the butter and syrup in the saucepan. Be cautious, as it will foam slightly.
Pour the wet mixture into the dry ingredients and stir thoroughly until a cohesive dough forms.
Using a tablespoon, scoop up portions of dough and roll them into balls. Place each ball onto the prepared trays, leaving about 2 inches of space between cookies to allow for spreading.
Gently flatten each ball with the back of a spoon to form a disc shape.
Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown. Rotate trays halfway through for even baking.
Remove the trays from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 9.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
