John Myers
Anzac Cookies: Coconut, Oat and Macaroon Biscuits
The perfect anzac cookies: coconut, oat and macaroon biscuits recipe with a picture and simple step-by-step instructions.
- 130 g Wholemeal spelled flour
- 60 g Oatmeal
- 50 g Desiccated coconut
- 90 g Raisins
- 70 g Raw cane sugar
- 100 g Butter or coconut oil
- 1 Msp Soda or tartar baking powder
- 2 tbsp Maple syrup
- Mix all ingredients except the raisins into a crumbly dough. It is best to melt butter or coconut oil beforehand. If the dough is too dry, add 1-2 tablespoons of water if necessary. Knead in the raisins and then place small heaps with a tablespoon next to each other on a baking sheet lined with baking paper and press each round and flat.
- Bake in a preheated oven at 190 degrees (or convection 170 degrees) for about 10 – 13 minutes until golden brown. Then let it cool down and store it in a tin can. The shelf life is about a week.
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