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Anzac Cookies

  • Cook Time: 12 minutes
  • Servings: 30 cookies
  • Course: Dessert

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Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 cups old-fashioned rolled oats
  • 2 cups flaked coconut
  • 2 cups chopped walnuts
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/3 cup golden syrup
  • 1/4 cup hot water
  • 2 teaspoons baking soda

Directions

Step 1

Preheat oven to 325°F.

Step 2

Line cookie sheets with Reynolds® Parchment Paper; set aside.

Step 3

In a very large bowl, combine flour, sugar, oats, coconut, walnuts, and salt; set aside.

Step 4

In a large saucepan, combine butter and golden syrup; bring to boiling.

Step 5

In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of the soda mixture causes the mixture to rise in the saucepan).

Step 6

Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.

Step 7

Shape dough into 1-1/2-inch balls.

Step 8

Place balls 2 inches apart on prepared cookie sheets.

Step 9

Using the palm of your hand, flatten balls slightly.

Step 10

Bake in preheated oven about 12 minutes or until cookies are golden brown.

Step 11

Cool 2 minutes on cookie sheets.

Step 12

Transfer cookies to a wire rack; let cool.

Step 13

Layer cookies between pieces of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

To Store

Layer cookies between pieces of parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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