Anzac Biscuits (Golden Oatmeal Cookies)

Ingredients

• 1 cup plain flour (all purpose flour)
• 1 cup rolled oats
• 1 cup desiccated coconut, unsweetened
• 3/4 cup white sugar, preferably caster / superfine
• 150g / 5oz unsalted butter
• 4 tbsp golden syrup (Note 1)
• 1 tsp baking soda (bicarbonate soda)

Steps

1. Preheat oven to 180°C/350°F (160°C fan forced)
2. Line 2 baking trays with baking paper.
3. Mix dry: Mix flour, oats, coconut and sugar in a bowl.
4. Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
5. Baking soda: Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
6. Biscuit dough – Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.
7. Form patties – Scrunch / press 1 tablespoon of the mixture into balls, then flatten into patties. (Thinner = crisper, thicker = chewier centre, crispy edges) Place balls, 2.5 cm/1" apart, on prepared trays.
8. Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
9. Cool to crisp – Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!