Anzac” cookies

“Australian and New Zealand Army Corps… This is what “Anzac” means! But what does that have to do with these delicious shortbread? It’s simple, during the first world war, the wives of these fighters prepared them cakes rich in energy and which are preserved for a very long time. But they were originally cakes, not yet shortbread. Inspired most probably by the oatmeal cakes from England, the flapjacks (my recipe HERE), the link between these shortbreads and the name of Anzac was  made only a little later. In any case, if you go to Australia or New Zealand, you can’t miss these so good cakes! Butter, oatmeal, coconut, golden syrup, everything is gathered to make you want to take a bite! 

Recipe for a dozen “anzac” cookies:

-85g of caster sugar

-100g of oatmeal

-75g of dried grated coconut

-100g of flour

-65g of golden syrup

-60g of semi-salted butter

-60g of soft butter

-1/4 teaspoon baking soda

-15g of water

Preheat your oven to 180°C. 

Put the caster sugar, baking soda, flour, shredded desiccated coconut and oatmeal in a bowl and mix. 

Bring to a simmer over low heat. 

Mix with a spoon or by hand as needed. 

You can keep them for a long time… Unless you meet them with your eyes!