ANZAC Biscuits
Crisp at the edges and slightly chewy in the middle, these Australian oat biscuits are fragrant with butter and golden syrup.
Ingredients
- rolled oats180 g
- wheat flour150 g
- sugar100 g
- desiccated coconut80 g
- butter125 g
- golden syrup2 tbsp
- boiling water2 tbsp
- baking soda1 tsp
- salt1 pinch
Instructions
Preheat the oven to 180°C. In a bowl, combine the oats, flour, sugar, desiccated coconut, and salt.
Melt the butter over low heat and set aside.
In a separate bowl, combine the golden syrup and boiling water, stir in the baking soda, and wait for the mixture to foam up. Add the melted butter.
Pour the liquid mixture into the dry ingredients and stir until you have a uniform, moist dough, without overmixing.
Drop portions of dough, about 1 tablespoon each, onto a baking sheet lined with parchment paper, leaving at least 5 cm between them. For thinner, crispier biscuits, flatten the portions slightly.
Bake for 15–20 minutes at 180°C, until the edges and surface turn golden.
Leave the biscuits on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely: they will firm up as they cool.
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