Anzac Biscuits

Makes 18-20 cookies
Adapted from Donna Hay

1 cup rolled oats
1 cup flour
1/3 cup sugar
3/4 cup sweetened shredded coconut
2 tablespoons golden syrup*
1/2 cup (1 stick) butter
1 teaspoon baking soda
2 tablespoons hot water
*If you can't find golden syrup, substitute 1 tablespoon plus 1 teaspoon molasses and 2 teaspoons light corn syrup.

Preheat oven to 325 F.  Line 2 baking sheets with parchment and set aside.

Combine oats, flour, sugar and coconut in a bowl and set aside.  In a microwave safe bowl, combine golden syrup & butter and heat until melted.  Combine baking soda and water in a small dish and add to the melted butter mixture, stirring to combine.  Add butter mixture to dry ingredients and mix well.  Drop heaping tablespoons of dough onto prepared baking sheets and flatten slightly with your hands. 

Bake for 14-16 minutes, until a deep golden brown.  Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.

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