Author Notes
Here is a fantastic recipe for delicious Anzac Biscuits. Traditionally, Anzac Biscuits are very crunchy, but I prefer them to be chewier so I shortened the baking time to 9 to 11 minutes. If you want to make the crunchy version, just bake them for approximately 15 minutes. Enjoy! —What To Cook
Ingredients
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1 cup
rolled oats
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1 cup
all-purpose flour, sifted
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2/3 cup
brown sugar
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2/3 cup
finely desiccated coconut
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125 grams
butter
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2 tablespoons
golden syrup
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2 tablespoons
cold water
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1/2 teaspoon
baking soda
Directions
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Preheat oven to 320° F (285° F for convection ovens). Line a baking tray with parchment.
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In a large bowl, combine the rolled oats, flour, sugar, and coconut. Set aside.
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Place butter, syrup, and cold water in a saucepan over medium heat. Stir it for 2 to 3 minutes, or until the butter has melted, and then add the baking soda and mix into well combined.
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Pour the butter and syrup mixture into the oat mixture and combine well. Fill a tablespoon with cookie dough, level it off, and then form the scoops into balls. Place them onto the prepared baking sheet approximately 2 inches apart, using the back of a spoon to flatten each slightly.
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Place on a low rack of your oven and bake for 9 to 11 minutes, or until lightly golden. (Bake for 14 to 15 minutes if you prefer a crunchier biscuit.) Remove from heat and transfer to a wire rack. Let stand for 5 minutes to cool completely, then serve.
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