ANZAC Cookies

Last year I had the pleasure of working with Annabelle White for a project at work. I was instantly captivated by her sparkling passion for food and the work that she does. Annabelle has a contagious enthusiasm that can lift up even the least confident cook, like myself at the time, and get them buzzing about whatever culinary delight she’s got on her mind.



On one occasion, I spent the best part of a day with Annabelle at Rangiora Bakery where we sat in a tiny room and sampled a colossal mountain of cookies, bars, scones, cakes and tarts all in the name of research. Now I realize that to your average punter this may sound like a whole lotta fun, but you have no idea. I swear I never thought it to be true, but there is actually such a thing as too much cake. And we had way too much. I know – who would’ve thought?!?!



On the flight back home that evening my head was spinning. I was literally drunk on sugar. I quickly sobered up and managed to stay on the wagon for quite a while following that day. But a month or so later I tried one of Annabelle’s ANZAC cookies and I fell hard. Crunchy on the outside, slightly chewy and pimped with dried apricots and peaches, they were a level of luxury I had never experienced in an ANZAC cookie before.

Let’s back up a little and explain the cookies. The original ANZAC was quite a sturdy beast of a cookie, lacking the dried fruit and sunflower seeds of Annabelle’s recipe. ANZAC stands for the Australia and New Zealand Army Corps, established in World War I. The original cookies were sent by wives to soldiers abroad because the ingredients did not spoil easily and keep well during transportation. The cookies are often made on ANZAC Day, 25th April, where Australia and New Zealand celebrate all those who have served in the military for both countries.

ANZAC Cookie Recipe
Quick note: I couldn’t find any dried peaches so I substituted dried mango which worked incredibly well with the apricot. If you can get your hands on some dried peaches give them a go and let me know how they turn out.

Slightly adapted from Annabelle White’s recipe

1 cup whole wheat pastry flour or zentrofan fine wheat flour or all purpose flour
1 cup rolled oats
1 cup finely shredded, non sweetened coconut
⅓ cup dried apricots, finely sliced
⅓ cup dried mango strips, finely sliced
¼ cup raisins
½ cup natural cane sugar or demerara sugar
⅓ cup sunflower seeds
3oz / 90g butter
¼ cup golden syrup
1 teaspoon baking soda
2 tablespoons boiling water

Preheat oven to 350F / 180C. Line two baking sheets with parchment paper.

While the oven is heating, lightly roast the sunflower seeds for 6-8 minutes, or until they just start to color.

Mix the flour, oats, coconut, dried fruits and toasted sunflower seeds in a large mixing bowl, making sure the sliced apricots and mango are not clumped together.

Mix the baking soda with the boiled water, stirring until dissolved.

In a small saucepan, heat the butter and golden syrup until it just starts to boil. Remove from heat and mix in the baking soda water. It will froth. Add the liquid ot the bowl of dry ingredients and mix thoroughly to combine.

Scoop the dough into balls approximately 2 tablespoons in size. Remember to compress the dough so that an even texture will be produced and the cookie won’t crumble. Place approximately 2 inches apart on the baking sheets and use a fork to gently flatten the dough (ahem, Joe forgot to flatten his dough).

Bake the cookies for 18 to 20 minutes, or until the exterior is a deep gold color.

Makes about 2 dozen cookies.