ANZAC Biscuits
However these sweet little biscuits came to be, they're quite delicious. Sort of like a slightly crispy oatmeal cookie with the addition of coconut.
Servings 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups old-fashioned rolled oats
- 1 1/2 cups granulated sugar
- 1 cup unsweetened shredded coconut*
- Pinch of salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 tablespoons Lyle's golden syrup or light corn syrup
- 3/4 teaspoon baking soda
- 6 tablespoons boiling water
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- In a large bowl combine flour, oats, sugar, coconut, and salt.
- In a small saucepan melt butter and corn syrup. Dissolve baking soda in boiling water and carefully add to butter mixture. Stir to combine.
- Add butter mixture to flour mixture and stir to combine. Drop tablespoonfuls on prepared baking sheets, spreading 2 inches apart. Flatten dough balls with your hand.
- Bake for about 15 minutes, or until golden brown and firm, rotating baking sheets halfway through. Transfer sheets to wire racks to cool. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
*If you can't find unsweetened coconut, use sweetened coconut and cut the granulated sugar to 3/4 cup.
From Martha Stewart's Cookies
Recipe Link
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