Anzac Biscuits

5 from 7 votes

Anzac Biscuits, also knows as Anzac Cookies, are a crispy on the outside, and deliciously chewy in the middle. They have a strong caramel-like flavour with hints of coconut and healthy oats in every bite.

Prep Time10

Cook Time9

Total Time19

Course: Cookies

Cuisine: Australian

Servings: Cookies

Calories: 54kcal

Ingredients

1 cup (4.25 ounces, 120 grams) unbleached all-purpose flour
1 cup (3.5 ounces, 99 grams) old-fashioned oats
¾ cup (5.25 ounces, 149 grams) granulated sugar
¾ cup (2.25 ounces, 64 grams) sweetened shredded coconut lightly toasted (See Note 1)
¼ teaspoon fine sea salt
½ cup (4 ounces, 113 grams) unsalted butter
2 Tablespoons (1.5 ounces, 43 grams) Golden syrup (See Note 2)
1 ½ teaspoons baking soda
2 Tablespoons (1 ounce, 28 grams) boiling water

Instructions

Preheat oven to 350° F. Line baking sheets with parchment paper; set aside.
Combine flour, oats, sugar, coconut, and salt in a large bowl.
Place the butter and syrup in a microwave-safe bowl. Cover with paper towel, and microwave on high until the butter has melted and the mixture is bubbling, about 1 minute and 30 seconds.
In a medium-sized bowl, combine the baking soda and boiling water. Stir in the hot butter/syrup mixture.
Pour the butter mixture over the dry ingredients. Stir to combine.
Using a 2-teaspoon ice cream scoop, drop dough onto the prepared baking sheets. Leave at least 2-inches between them because they spread quite a bit.
Bake in preheated oven for 8 to 10 minutes, or until they are a deep mahogany brown. (See Note 3)
Cool for 5 minutes on baking sheet. Transfer to wire rack to cool completely.
Yield: 4 dozen Anzac Biscuits

Notes

Note 1: To toast coconut, spread in a single layer on foil lined baking sheet. Bake for 5 to 8 minutes in preheated 325° F oven. Cool completely.
Note 2: If you are unable to find Golden syrup, you can use dark Karo syrup in its place.
Note 3: After 8 minutes, watch the cookies carefully to ensure that they do not burn. You want them to be a dark mahogany brown. They should be crispy, crunchy dark brown, not chewy light brown.

Nutrition