Like an oatmeal cookie but better, Anzac biscuits are soft and chewy in the middle with crispy, caramelized edges. Made in one bowl, no mixer needed!
Servings 22biscuits (cookies)
1/2cupunsalted butter(1 stick)
2tablespoonsgolden syrup(can sub corn syrup if necessary)
3/4cupshredded, unsweetened coconut
Preheat your oven to 350 degrees F. Line 2-3 cookie sheets with parchment paper and set aside.
In a large microwave-safe bowl (or on the stove), melt the butter and golden syrup until bubbling. Whisk in the baking soda and hot water - it may bubble even more, and that's ok.
Whisk in the sugar and salt until well-combined, then stir in the flour, rolled oats, and shredded coconut until a dough is formed.
Scoop the dough by rounded tablespoons (I use a #40 size tablespoon cookie scoop), roll dough into balls in your hands, and place at least 2 inches apart on the cookie sheets. These cookies spread! Flatten each dough ball slightly with your fingers.
Bake for 10 minutes, or until cookies are brown around the edges but still pale in the center. They may look underdone, but they will firm up as they cool. Serve!
These Anzac biscuits will keep for up to one week in a tightly sealed container at room temperature. Baked biscuits will also freeze, well-wrapped, for up to 3 months.The unbaked dough also freezes well - scoop dough into balls, freeze on a plate until frozen, then place dough into a freezer bag for Anzac biscuits whenever you want them! Bake directly from frozen, adding a minute or two to the baking time.Recipe adapted from King Arthur Flour.
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