Go Back

Anzac cookies, recipe from Yotam Ottolenghi with coconut, oat and raisin.

Servings: 20


  • 150 g rolled oats
  • 90 g shredded dried coconut
  • 185 g plain flour
  • 100 g sugar
  • 40 g light brown sugar
  • 100 g raisins
  • 185 g butter
  • 60 g honey ( or maple syrup or golden syrup)
  • 30 ml water
  • 1 tsp baking soda
  • 1 lemon (zest only)


  • Mix all the dry ingredients except baking soda.
  • In a saucepan let melt the butter with water and honey.
    When it's melted add baking soda and stir quickly for about 10 seconds.
  • Add the butter mixture to dry ingredients and for a dough (it's a little bit crumbly).
    Form balls the size of a big walnut and put them on a lined baking tray.
  • Bake at 170°C/340°F for about 10 minutes, they must be crisp on edges and soft inside.
  • Let them cool completely before storing.
  • They can be stored for a very long time but don't stack them or, if you do, put a piece of foil or wax paper between cookies or they could stick together.