If you’ve been to our restaurant to eat, you’ll most likely be familiar with our neighbours over in Perch. They took over the iconic Kiosk at Leeson Street bridge a year ago and have been serving up excellent coffee and treats since then. One of our favourite treats from them is their delicious take on Anzac cookies and we have to say, we’ve been missing them!
Making Our Own Anzac Cookies
We miss them so much that we decided to a have a go at making our own at home but rather than ask for their top secret recipe we had a look online and found this one from BBC Good Food. One of the great things about these cookies is they’re packed with slow release energy thanks to the oats, it’s almost more of an energy cookie than a sweet treat. We’re pretty pleased with how ours turned out so we decided to share what we did so you can learn how to make your own too.
Anzac Cookie Ingredients
85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda
How to Make Anzac Cookies
Pre-heat your oven to 180C/fan 160C/gas 4
Combine the dry ingredients, oats, coconut, flour and sugar, in a large bowl.
Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water and mix together, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture.
Stir gently to incorporate the dry ingredients. This didn’t make a super sticky dough for us but don’t worry, the cookies still turned out perfectly.
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Our mix was a little loose but we made sure our cookie dough was in cookie piles; as they baked the butter and golden syrup held everything together and they turned out just fine.
Bake in batches for 8-10 mins until golden. When you take them out of the oven leave them on your baking sheet for a few minutes as they’ll be too soft to transfer.
When the cookies have been out of the oven for a few minutes, transfer them to a wire rack to cool.
Store the cookies in an airtight container and they should last well for a few days.
This is a really easy recipe to follow so we definitely think anyone can make them, they might not taste exactly like Perch’s but they’ll help to keep us going until we can get back to their ones.
Let us know if you try and them and tag us in a picture on our social channels so we can see them too!