End your weekend with Nadya Mousawi’s vegan recipe for Anzac cookies. They’re a firm favourite at Mouse and DeLotz, the east London café she owns, and are sure to brighten up your Sunday…
“These chewy cookies were originally sent over to the ANZACs (Australian and New Zealand Army Corps) during WWI. They are one of our longest standing bakes at the café and a firm favourite.
When we first got together, my husband used to make the odd batch and deliver them to the cafe when I was away on work trips. Production seems to have slowed somewhat since we got married though…”
Anzac cookies
(Makes 20 small cookies, or 12 big ones)
Ingredients
200g soya spread
2 tbs golden syrup
2 tsp bicarbonate of soda
4 tbsp water
200g sugar
220g plain flour
220g oats
220g desiccated coconut
Method
Preheat oven to 160°C
Melt the golden syrup and soya spread in a pan
In a mixing bowl, add 4 tbsp of boiling water to the bicarbonate of soda, then add the melted butter and syrup mixture
Add the flour (I never sift mine – a baking shortcut busy parents might like) then add the oats, sugar and desiccated coconut
Mix it all together using a fork, until there’s an even consistency throughout
Make the cookie dough into 20 balls and then flatten them (I make it into 12 big cookies when baking for the café) and bake for 20-25 mins
If you’re in London and would like to have a taste of Nadya’s homemade Anzac cookies, head over to Mouse and DeLotz coffee shop; 103 Shacklewell Lane, London, E8 2EB; 020 3489 8082