I used to work at a bistro with a coffee shop. On slow days, we would make loads of these little morsels called ANZAC Cookie Bites packed with rolled oats, shredded coconuts and brown sugar and then they would be served with coffee. They became so popular, that customers would be upset if we run out and got served store bought cookies instead. Straight from the oven they smell amazingly delightful, and it was very tempting not to sample while they were waiting to cool down. I’m pretty sure, a few went missing along the way. The following scaled down recipe is courtesy of Anthony, the chef I used to work there.

What you need to make Anzac Cookie Bites

Fridge/Pantry – Butter, golden syrup,baking soda, rolled oats,plain flour and brown sugar and shredded coconut.
You also need a baking pan lined with baking paper if it’s not non-stick.

Easy does it..

Anzac cookies how to — I use a teaspoon to portion Anzac Cookie Bites

Place melted butter in a medium mixing bowl. Dissolve baking soda in 2 tablespoons of boiling water, and then add this to the butter.
Add the rest of the ingredients to the butter mix, then stir to combine until a dough is formed.
Use a teaspoon to form into walnut sized balls, and place each ball into the prepared baking tray spaced 2cm apart. Do not flatten the balls so it retains the dome shape.
Bake in the preheated oven for about 12 -15 minutes or until golden. The cookies should have crispy edges but still chewy within. Cool in the trays, then store in an airtight container.

And while you’re here, check out another favourite cookie recipe Pistachio Shortbread Cookies. Just as easy and just as delicious. Also, if you have any comments or suggestions, help me improve and please leave me a message via the comments section below, I would love to hear from you.