Anzac Biscuits Recipe
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Bake Anzac Biscuits with 20 minutes of prep! Crunchy, with addictive caramel flavor and rich history—great for sharing and sure to be loved.
Servings: 24 cookies
Ingredients
- 1 cup (5 oz/142 g) all purpose flour
- 1 cup (3 oz/85 g) rolled oats
- 1 cup (3 oz/85 g) shredded coconut
- ⅔ cup (5 oz/142 g) granulated sugar
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter
- ¼ cup (2 ½ oz/71 g) golden syrup
- ½ teaspoon baking soda
- 1 tablespoon boiling water
Instructions
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Preheat the oven to 350℉ (180℃). Line a 2 (18 inch x 13 inch) cookie sheets with parchment paper.
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In a large bowl mix together the flour, sugar, oats and coconut. Make a well in the center with your wooden spoon.
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In a separate bowl melt the butter and golden syrup together. You can do this in the microwave or over a ban marie.
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Dissolve baking soda in the boiling water to activate it. Add it immediately to the butter mixture. It will foam up instantly.
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Add butter mix to the dry ingredients and stir until well combined.
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Using a tablespoon measure scoop out a level tablespoon of dough and roll into balls. Flatten it down gently with your fingers allowing room for them to spread. Leave some space between the cookies as they spread during baking.
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Bake for roughly 10-12 minutes or until golden brown.
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Remove from the oven and allow to cool on a wire rack. Store them at room temperature in an airtight container for up to 3 days.