Anzac Biscuits (Golden Oatmeal Cookies)
Recipe video above. The great Aussie Anzac biscuits!! Crispy on the outside, a little chewy in the middle, buttery, with a beautiful deep golden colour with a toffee flavour. They will stay crispy on the edges for a week and though they will soften, still fresh for another week. Re-crisp with a quic
Foto: RecipeTin Eats — Nagi | RecipeTinIngredients
- 1 cup plain flour ((all purpose flour))
- 1 cup rolled oats
- 1 cup desiccated coconut (, unsweetened)
- 3/4 cup white sugar (, preferably caster / superfine)
- 150 g / 5oz unsalted butter
- 4 tbsp golden syrup ((Note 1))
- 1 tsp baking soda ((bicarbonate soda))
Steps
Preheat oven to 180°C/350°F (160°C fan forced)
Line 2 baking trays with baking paper.
Mix dry: Mix flour, oats, coconut and sugar in a bowl.
Melt butter and golden syrup: Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
Baking soda: Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
Biscuit dough - Pour butter mixture into flour and mix until just combined. The mixture will be crumbly but should stick when you press together.
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.
Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
Cool to crisp - Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!
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