These ANZAC cookies are named after the Australian and New Zealand Army Corps. During the Great War the cookies were send to the Australian and New Zealand soldiers, who were fighting in Europe. ANZACs are perfect for that, since the long shelf-life.
Prep time : 10 minutes - Baking time: 8-12min - Total: 22 minutes
INGREDIENTS (25 cookies)
- 150g flour
- 125g oats
- 75g shredded coconut
- 175g light-brown sugar
- Pinch of salt
- 125g vegan butter
- 2 tbsp agave sirop
- ¾ tsp baking soda
- 2 tbsp boiling water
HOW YOU MAKE THOSE DELICIOUS COOKIES
Step 1 : Preheat oven to 180°C and line a baking tray with baking paper.
Step 2: In a bowl, add the flour, oats, shredded coconut, sugar and salt. Stir it all together.
Step 3: Put the vegan butter in a pan on the stove and melt. Beware: it cannot start bubbling. Add the agave sirop to the melting butter.
Step 4: Mix the baking soda with the boiling water and add that to the butter agave mixture.
Step 5: Add the wet mixture to the dry ingredients and mix until well combined
Step 6: Scoop little balls about the size of a tablespoons of the dough onto the baking sheet, and press them a little. Leave enough space between the cookie. They’ll expand quite much.
Step 7: Bake the ANZAC-cookies in the oven for about 8 (for gewy cookies) to 12 (for hard cookies) minutes.
When the cookies are done, let them cool for 5 minutes on the bakingtray before transferring them on a grid, since they’re still quite soft. They’ll get harder once cooled down.
ENJOY!!!
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