ANZAC Biscuits
Utterly buttery and crispy on the outside, chewy in the centre. The flavours of coconut and oats are plain tasty and wholesome. A fixture of Australian and New Zealand home baking since the 1910s, and associated with the ANZAC forces of World War I. Do not call them cookies.
Prep: 20 minutes | Cook: 10 minutes
Ingredients
| QTY | Description |
|---|---|
| 90g | rolled oats |
| 175g | all-purpose flour |
| 120g | unsweetened shredded coconut |
| 150g | granulated sugar |
| ¼ tsp | salt |
| 150g | butter, softened |
| 60ml | golden syrup |
| 1 tsp | baking soda |
Method
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine the oats, flour, coconut, sugar, and salt. Set aside.
- In a saucepan over medium heat, combine the butter and golden syrup until the butter has melted.
- Remove from heat and add the baking soda, stirring briefly. The mixture should begin to fizz.
- Immediately add the saucepan ingredients to the dry ingredients and mix quickly until barely combined.
- Drop by tablespoon or small cookie scoop onto a parchment-lined or greased baking sheet and bake for 9 to 11 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Tip from Yesteryear: Golden syrup is a type of treacle popular in British realms. It can be approximately substituted by mixing 3 parts light corn syrup with 1 part molasses. For this recipe, use 3 tablespoons of light corn syrup with 1 tablespoon of molasses.
- For chewier biscuits, pull them from the oven at the earlier end of the baking range. For crunchier, go to 11 minutes.