Wholewheat Anzac Cookies
Servings 4
Ingredients
- 120 gm instant oats
- 100 gm wholewheat flour
- 25 gm unsweetened dessicated coconut
- 75 gm sugar
- 100 gm butter
- 2 tbsp golden syrup
- 1 tsp baking soda
Instructions
- Preheat the oven to 180 degrees. Line a cookie sheet and set aside.
- Combine the oats, flour, coconut and sugar in a bowl.
- Melt butter on low flame till lightly browned. Switch off the flame. Add the golden syrup and mix. Dilute the soda in 2 tbsp water and splash into the butter. You will start seeing bubbles coming.
- Add the wet ingredients into the dry ingredients and combine well.
- Take out scoops and put on the cookie sheet, giving 2 inch space between each cookies for expanding. Press slightly on the top.
- Bake 12 to 15 minutes till golden brown. The cookie may still be soft when out of the oven but it tends to harden when cool.
Notes
I ran out of dessicated coconut while making these, so added only what is mentioned above. If you love the coconut taste (which I do, being a Keralite!), you can add upto 75 gm.
You can use rolled oats instead of the instant oats.
The sweetness is really mild. Add more sugar if required, but not too much as the golden syrup is sweet as well.
If making small cookies, bake upto 15 minutes but if the size of cookies is bigger, then bake for another additional 3 minutes.
You can use rolled oats instead of the instant oats.
The sweetness is really mild. Add more sugar if required, but not too much as the golden syrup is sweet as well.
If making small cookies, bake upto 15 minutes but if the size of cookies is bigger, then bake for another additional 3 minutes.