Yoghurt ANZAC cookies

Anzac biscuits are an Australian and New Zealand tradition established in World War 1 when wives and women’s groups would send these cookies abroad. They were perfect because the ingredients didn’t spoil so they would last the long trip.

Every year Australian’s and New Zealander’s celebrate Anzac day on 25 April to acknowledge and remember all who fought in World War 1. 

Making Anzac cookies has become a tradition and the smell of these oaty cookies comes from every household across Australia. They come crunchy and soft and with a love of soft cookies, I opted for the latter. However if you want crunchy cook them for a little longer.

  • 1 cup rolled oats
  • 3/4 cup desiccated coconut
  • 1 cup plain flour
  • 3/4 cup brown sugar
  • 2 tablespoons Greek yoghurt
  • 125g butter
  • 2 tablespoons golden syrup
  • 2 tablespoons water
  • 1/2 teaspoon bicarbonate soda
  • Preheat oven to 160 degrees celsius 
  • Mix oats, coconut, flour and sugar together 
  • Add yoghurt
  • Melt butter, golden syrup and water together
  • Once butter has melted take off heat and add bicarbonate soda - it will foam a little
  • Add butter mixture to dry ingredients and mix until combined
  • Roll out approximately 1 tablespoon mixture and leave space between biscuits as they will expand
  • Bake for 10-12 minutes or until brown - they will firm up once cooled
These biscuits are great with a cup of tea but also served with ice-cream for a delicious dessert. 


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