Scrummy Anzac Cookies

To be honest, I've always been somewhat of an Anzac biscuit purist. I'm generally of the school of thought that they should be pretty much exactly as the Women's Day Big Beautiful Biscuits cookbook dictated - golden, crunchy and buttery with not a hint of fruit.

But when my pretty lady requested oat and fruit cookies I decided to throw by better judgement to the wind and have a go at some softer, fruiter Anzacs, just to see what happened..

Oh, yes, they're delicious.

A little chewy, not too sweet, and all round scrummy.

Adapted from this Donna Hay recipe

Ingredients:

• 1 cup rolled oats
• 1 cup plain flour
• 1/2 cup caster (superfine) sugar
• 3/4 cup dessicated coconut
• 2 tbsp golden syrup
• 125g butter
• 1 tsp bicarb soda
• 2 tsp baking powder
• 2 tbsp hot water
• 1/2 cup sultanas

Instructions:

1. Preheat your oven to 160C (350F)
2. Combine dry ingredients in a medium/large bowl
3. Mix golden syrup and butter in a saucepan over a low heat until melted
4. Mix bicarb with the water and add to the butter mixture
5. Add to the dry ingretients and mix until combined (with a spoon, yo!)
6. Roll tables spoons of the mixture into a ball and flatten onto a baking tray, they should be 5-7mm thick
7. Bake for 8 to 10 minutes, until deep golden brown
8. Cool on the tray for a few minutes, slide onto a baking tray and shove them all into your face! Or the face of a loved one. Y'know, whatever.