Date Anzac Cookies

Date Anzac Cookies are full of oats and natural sweetness from the dates and honey. Perfect accompaniment for that afternoon cup of tea.

12 cookies

10 minutes

170ºC

Ingredients

85g porridge oat
85g desiccated coconut
100g wholemeal plain flour
100g golden caster sugar
75g soft dried dates

- stone removed, chopped
100g butter
1 tbsp honey

- runny
1 tsp bicarbonate of soda

Instructions

Dry mixture:
01 Put the oats, coconut, flour, sugar and chopped dates in a mixing bowl.
Wet mixture:
02 Melt the butter in a small pan and stir in the runny honey. Add the bicarbonate of soda and 2 tbsp boiling water.
Mix wet and dry:
03 Combine wet into dry and mix well.
Prepare to bake:
04 Line flat baking sheets with non stick baking paper. Using a small ring cutter (7cm) fill with cookie mixture, laying about 2.5cm/1in apart to allow room for spreading. Repeat the process until all mixture is used, then bake in the oven for 8-10 mins until golden.
Serve:
05 Enjoy anytime of the day with your favourite hot or cold drink.
Store:
06 Allow to become cold on the tray before transferring to a container for storage. Can open freeze, defrost and eat.

Notes

For a smaller sized cookie use a 5cm ring cutter or just use a dessertspoon dollop. Easy tip, remember to lightly oil your cutter on the inside before use. This makes removing from the dough whilst on the tray easier.