ANZACS BISCUITS

4.67 from 3 votes

Buttery, golden syrup oat biscuits (cookies as they're called in the US) are Australian & New Zealand in origin but can be enjoyed world wide thanks to online shopping. This recipe can easily be doubled. Before you get started, smell the flour & the oats for freshness. This is important as if your flour is old or your oats have been lurking in the pantry for months you might want to buy some fresh.

Prep Time10

Cook Time20

cooling time15

Total Time45

Course: Baking

Cuisine: Australian

Keyword: anzac

Servings:

Calories: 100kcal

Author: Lovoni

Equipment

baking sheets

Ingredients

US Customary - Metric

1 cup all purpose flour (plain flour)
1 cup rolled (old fashioned) oats
3/4 cup flaked (or medium) coconut preferably unsweetened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 stick (1/2 cup) butter (125g/4 oz)
3 tablespoons golden syrup
2 tablespoons water
1 teaspoon baking soda

Instructions

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
Combine flour, oats, coconut, both sugars & salt in a medium-sized bowl.
Put the butter, golden syrup & water in a medium-sized saucepan. Stir over medium heat until butter is melted & mixture is starting to boil. Stir in the baking soda, turn off the heat & continue stirring until mixture froths & is the consistency of partially beaten egg whites. Immediately pour into the flour mixture & mix until well combined.
Shape slightly heaping tablespoons of mixture into balls. Place 2 inches apart on the prepared baking sheets. Bake 15 to 20 minutes or until a darkish golden brown - the longer you cook the biscuits for, the crunchier they become, just be careful not to burn them. You'll see from the images the color that I think is optimal & will give you both the crunchy & chewy texture I love about these biscuits. As they cook, the biscuits will puff a little then deflate on cooling. Let stand on baking sheets for 5 minutes before removing to a wire rack using an egg lift/spatula, to cool completely. When completely cooled, store in airtight containers & keep at room temperature. Makes about 22.

Nutrition