Anzac Biscuits
Delightful golden oatmeal cookies with a crisp texture and rich, buttery flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup plain flour (all-purpose flour)
- 1 cup rolled oats
- 1 cup desiccated coconut (unsweetened)
- 3/4 cup white sugar (preferably caster/superfine)
- 1 tsp baking soda (bicarbonate soda)
Wet Ingredients
- 150 g unsalted butter Convert to ounces (5 oz) if necessary.
- 4 tbsp golden syrup
Instructions
Preparation
- Preheat oven to 180°C/350°F (160°C fan forced).
- Line 2 baking trays with baking paper.
Mix Dry Ingredients
- Combine flour, oats, coconut, and sugar in a bowl.
Prepare Wet Mixture
- Place butter and golden syrup in a saucepan over medium-high heat, stirring until the butter melts.
- Stir in baking soda and watch it fizz; this is normal. Remove from heat immediately.
Combine Mixtures
- Pour the butter mixture into the dry ingredients and mix until just combined. The mixture should be crumbly but stick together when pressed.
Form Cookies
- Take about 1 tablespoon of the mixture and shape it into a ball, then flatten it into a patty. Place them 2.5 cm (1 inch) apart on the prepared trays.
Bake
- Bake for 15 minutes, swapping trays halfway through until they are deep golden. (If you prefer chewy biscuits, bake for only 12 minutes!)
Cool
- Allow the biscuits to sit on the trays for 5 minutes, then transfer them to a wire rack to cool completely—they will harden as they cool!
Notes
Store in an airtight container at room temperature for up to a week. To keep longer, freeze in a proper freezer bag or container.