Whether you’re looking for a way to celebrate Anzac Day or just a delicious new cookie recipe to add to your repertoire, these treats from chef Vicki Lee Boyajian of Vicki Lee’s Bake Shop are a great addition to the cookie jar. If you’re unfamiliar, Anzac Day is a national day of remembrance in New Zealand and Australia (kind of like an Oceanic Memorial Day) celebrated on Sunday, April 25th. These little biscuits, known for how well they traveled and not spoiling easily, were a sweet token of affection that wives sent to their husbands on the front during the war in Gallipoli way back in 1915. Honor the occasion and bake a batch to send to someone far away or just to have on hand.
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup chopped walnuts
- 1 cup sweetened flaked coconut
- 1 cup white sugar
- 1/4 teaspoon salt
- 1 tablespoon baking soda
- 2 tablespoons boiling water
- 1 stick (1/2 cup) unsalted butter
- 3 tablespoons Lyle's Golden Syrup (You can find it in most supermarkets or on Amazon here)
- Preheat oven to 325F
- In a heat-safe bowl, stir together the flour, oats, chopped walnuts, flaked coconut, white sugar and salt. Set aside.
- Then, in a small heat-safe bowl, stir the baking soda into boiling water and set aside
- In a small saucepan, melt the butter into the golden syrup on low heat until combined. Stir well.
- Remove the pan from heat and stir in the baking soda mixture until well-combined.
- Then stir the butter mixture into the dry ingredients and mix together until one uniform dough is formed.
- Using a tablespoon measure, scoop small balls of dough and round them into balls and place them on a parchment-lined baking sheet 1-2 inches apart.
- Using your palm, press the balls into 2-inch disks before transferring the sheet to the oven for 14 minutes.
- When the edges are golden, then the cookies should be removed from the oven.
- Let cool on baking sheet for at least 10 minutes before eating.