I was looking for an interesting and respectful ANZAC biscuit to bake today when I came across these… Sticky Date Anzac Cookies!
And they are now in my oven, baking away smelling fabulous!
- 2 cups plain flour
- 2 teaspoons ground ginger
- 1 1/2 cups desiccated coconut (I used shredded for texture)
- 2 cups traditional rolled oats
- 1 cup firmly packed brown sugar
- 200g butter, chopped
- 1/3 cup golden syrup
- 1 teaspoon bicarbonate of soda
- 2 tablespoons maple syrup
- 1 1/2 cups dried pitted dates, chopped
- Preheat oven to 180C/160C fan-forced. Grease 3 large baking trays. Line with baking paper. Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a well in centre.
- Place butter, maple syrup, dates, golden syrup and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined. Bring to a simmer. Remove from heat. Stir in bicarbonate of soda. Stand for 2 minutes.
- Add butter mixture to oat mixture. Mix well to combine. Roll 1 tablespoon mixture into a ball. Flatten between palms. Place on prepared tray. Repeat with remaining mixture, placing biscuits 4cm apart on tray.
- Bake biscuits, 1 tray at a time, for 12 minutes or until golden and just firm to touch. Cool on trays for 10 minutes. Transfer to a wire rack to cool. Serve.