Apr 24, 2018


I was trying to come up with a banging heading of sorts alluding to the fact that these are in no way health-ified as most of my recipes are... "No sugar coating here" (the irony being they're full of the stuff so that didn't really work) was one and then I kinda gave up knowing I'd get nowhere with what would only make me chuckle. So instead, Anzac Cookies. Anzac Style. 

Yep these babies are straight up as the soldiers would have had them (well... coconut sugar....) These are NOT gluten free, sugar free and dairy free. Because whenever I've tried to make them so in the past, they're shit. To crumbly, or the next day they're almost raw again. Not crunchy or chewy. No delicious caramel notes. So this year I decided against it. And wanted to share with you the recipe my mother has been making ever since I can remember. So of course you could guess where it came from... the good old Womens Weekly Cookbook.

I hope you love these as much as I do. Even making these I couldn't help but think of other combinations... add choc chips or crushed walnuts... what about flaked almonds instead of oats too. I cant help myself! But here you go. Thank you Womens Weekly. A true Aussie gem.

1 cup rolled oats
3/4 desiccated coconut
1 cup lain flour
1/ 1/2 tsp bicarb soda
2 Tbsp boiling water
1 cup coconut sugar
125g butter
1 Tbsp golden syrup

Combine rolled oats, sifted flour, coconut and sugar in a bowl. Combine butter and golden syrup in a small saucepan and melt down slowly. Mix bicarb and boiling water in a small cup and pour into melted butter mixture. Then add this into the dry bowl and combine well. Spoon the mixture into small balls on greased oven trays and flatten gently. Bake for 15-20 mins at 140 degrees celcius.


To all those who have fought for our country near and far, we remember them.

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