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Anzac Biscuits

Yield Makes 12 cookies 1x
Prep: 20 minutesCook: 12 minutesTotal: 32 minutes

Thick and chewy Anzac Biscuits made with rolled oats, coconut and golden syrup.

Ingredients

  • 140 grams (1 cup) plain or all purpose flour
  • 100 grams (1 cup) rolled oats
  • 135 grams (3/4 cup) brown sugar
  • 50 grams (1/2 cup) desiccated coconut
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 115 grams (1 stick / 1/2 cup) unsalted butter, roughly chopped
  • 60 ml (1/4 cup) golden syrup*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.  Line two cookie pans with baking or parchment paper.
  2. In a large mixing bowl, add flour, oats, sugar, coconut, cinnamon and salt. Give it a quick mix.
  3. In a medium saucepan, add butter, golden syrup and vanilla. Place on a medium heat and stir until butter has melted and mixture is smooth.
  4. Remove from heat and immediately add baking soda. Keep stirring for 30 seconds or so until baking soda is completely mixed through. Mixture may bubble and foam slightly – this is fine.
  5. Pour butter mixture over dry ingredients and stir until completely coated. Working quickly, scoop balls of dough, roughly 1.5 tablespoons each, and roll them smooth using your hands.
  6. Gently flatten the cookie dough balls until they’re about 1/2 inch thick. Place on baking trays, leaving room for the cookies to spread out. 
  7. Bake in the oven for approximately 11-12 minutes. Keep in mind the cookies will harden as they cool.
  8. Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

*Golden syrup is an important ingredient in this recipe. I highly recommend trying to find it online or at a specialty store if you don’t have regular access to it. Alternatively, you could try using maple syrup, honey or treacle (or a combination of each) instead. The flavour won’t quite be the same, but the result should be similar. 

Author: Jessica HolmesCategory: CookiesCuisine: Australian
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