ANZAC Biscuits
Iconic Austrailian-New Zealand Biscuit (cookie) created during WW1, recipe adapted from Dorie's Cookies
Ingredients
Dry Ingredients
- 1 cup AP flour 136 grams
- 1 cup old-fashioned rolled oats 80 grams
- 3/4 cup sweetened shredded coconut 90 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar or additional granulated sugar 50gms * Not in Dorie's recipe! Add if using unsweetened coconut, omit if you like,
Wet Ingredients
- 1/2 teaspoon kosher salt Use 1/4 teaspoon if using salted butter, Dorie's recipe uses sea salt, I thought it was a touch salty.
- 1/2 cup unsalted butter 1 stick
- 2 tablespoons Lyle's Golden Syrup
Leavening Ingredients
- 1 tablespoon boiling water
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, combine flour, oats, coconut, sugars, and salt and set aside.
- In a small saucepan over low heat melt the butter with the Golden Syrup and remove from heat.
- Combine the boiling water and baking soda in a small bowl to dissolve the baking soda.
- Pour the water and baking soda into the butter mixture and stir to combine.
- Pour the butter mixture into the dry ingredients and stir until thoroughly combined.
- Use a 1 1/2-inch ice cream scoop to mold each cookie by gently packing dough into ice cream scoop and then turning out onto cookie sheet or form 1 1/2-inch balls of the dough with spoons)
- Place cookies 1-2 inches apart on baking sheet. Bake for 17-18 minutes* or until deep golden brown (the color of carrot cake). Makes 16-18 cookies.*Read my post regarding baking times!
Notes
These cookies should be a nice rich deep brown. Meant to be a little dense and crispy as they historically needed to travel well. For a chewier cookie, a little less baking time will do the trick, if that is what you like. It won't have as much of that nice caramel flavor you get from browning but still tasty!