Thick and chewy Anzac Biscuits made with rolled oats, coconut and golden syrup.
- 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
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie pans with baking or parchment paper.
- In a large mixing bowl, add flour, oats, sugar, coconut, cinnamon and salt. Give it a quick mix.
- 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.
- 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.
- 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.
- 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.
- Bake in the oven for approximately 11-12 minutes. Keep in mind the cookies will harden as they cool.
- Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
*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.