Chewy coconut cookies
These iconic Australian treats – also known as Anzac biscuits – are easy to make, keep well and call on ingredients you’re likely to have in your storecupboard.
Quaker Rolled Oats
150 g, Whole road oats
Light Brown Sugar
Low Fat Spread
2 tablespoon(s), level
Bicarbonate of Soda
1 teaspoon(s), level
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 large baking trays with baking paper.
- In a large bowl, combine the oats, flour, coconut and brown sugar. Put the spread and golden syrup in a small pan with 60ml water and heat over a medium-low heat. Cook, stirring, for 2-3 minutes or until melted and combined. Remove from the heat and stir in the bicarbonate of soda, which will make the mixture foam up. Pour into the flour mixture and stir to combine.
- Using wet hands, roll tablespoonfuls of the mixture into balls and place on the prepared trays, spaced apart. Flatten the balls to about 5mm thickness and bake for 15 minutes or until crisp and golden. Set the biscuits aside on the trays for 5 minutes before transferring to a wire rack to cool.
Using wholemeal flour and whole rolled oats boosts the fibre content of these biscuits.