Australian Anzac Biscuits: Easy Oat and Coconut Cookies
Classic Australian-style Anzac biscuits made with rolled oats, coconut, brown sugar, butter, and golden syrup. They bake into golden cookies with crisp edges and a pleasantly chewy center.
Servings 18
Ingredients
- 1 cup all-purpose flour 125 g
- 1 cup old-fashioned rolled oats 90 g
- 1 cup sweetened shredded coconut 85 g
- 3/4 cup packed light brown sugar 165 g
- 1/4 teaspoon fine salt 1.5 g
- 1/2 cup unsalted butter 113 g
- 2 tablespoons golden syrup 40 g
- 1/2 teaspoon baking soda 2.5 g
- 2 tablespoons boiling water 30 ml
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, stir together the flour, rolled oats, shredded coconut, brown sugar, and salt. Break up any lumps of brown sugar with your fingers or a spoon.
- In a small saucepan over low heat, melt the butter with the golden syrup, stirring until smooth. Remove from the heat.
- Stir the baking soda into the boiling water in a small heat-safe cup. It will foam. Immediately stir this mixture into the melted butter and syrup.
- Pour the warm butter mixture over the dry ingredients. Stir until no dry flour remains and the mixture holds together when pressed.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each mound. Gently flatten each one slightly with the back of a spoon.
- Bake for 10 to 12 minutes, rotating the pans halfway through, until the biscuits are deep golden at the edges. Bake closer to 10 minutes for a slightly chewier center or closer to 12 minutes for a crisper biscuit.
- Let the biscuits cool on the baking sheets for 5 minutes, then transfer them to a wire rack. They will firm up and become crisper as they cool.