Growing up my grandma always had Anzac cookies in her cupboard, I baked them with her many times in the old wood fired stove. She always baked them till they were crunchy as my grandpa loved dipping them in his tea. One of my fondest memories was as a young girl sitting on Grandpa’s knee dipping Anzacs in his tea and sipping tea off his saucer. Here is my grandma’s original recipe that I have slightly altered to suit my skin’s needs. I hope you enjoy it!
1 cup Raw Oats
1 cup Shredded Coconut
1 cup Gluten Free Self-raising Flour
1/2 cup Raw Sugar
5 oz Nuttelex
2 tbs Golden syrup
2 tbs of Boiling Water
1 tsp Bi-carb Soda
Preheat the oven to 150deg.
Melt Nuttelex and golden syrup in a saucepan, add the boiling water and bicarb soda. Stand aside to let it cool slightly while you mix all dry ingredients. Then combine the wet and dry ingredients in a bowl. Place roughly 1 heaped tablespoon of the cookie dough on an oven tray and bake until golden brown.
The longer you bake the cookies the crispier they will be, so if you’re a cookie tea dipper - bake a little extra!