Anzac Biscuits

36
Servings
20m
Prep Time
14m
Cook Time
34m
Ready In


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Original recipe yields 36 servings
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Nutritional

  • Serving Size: 1 (20 g)
  • Calories 80.2
  • Total Fat - 3.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 6.8 mg
  • Sodium - 85.5 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 0.8 g
  • Sugars - 5.3 g
  • Protein - 1.2 g
  • Calcium - 4.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 350°F.

Step 2

Lightly grease two baking sheets, or line them with parchment paper.

Step 3

Stir together the oats, flour, sugar, salt, and coconut.

Step 4

Place the butter and syrup in a small saucepan or microwave-safe container, and cook or microwave until the butter has melted and the mixture is bubbling.

Step 5

In a medium-sized bowl, combine the baking soda and boiling water, then stir in the hot butter.

Step 6

Be prepared: the mixture will bubble up energetically.

Step 7

This is why you're using a medium (rather than small) bowl.

Step 8

Stir the butter mixture into the dry ingredients.

Step 9

Drop the dough, by teaspoonfuls, onto the prepared baking sheets. A teaspoon cookie scoop works well here.

Step 10

Leave at least 1 1/2" between them; they'll spread quite a bit.

Step 11

Bake the cookies for 13 to 15 minutes, until they're a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.

Step 12

Remove the cookies from the oven, and cool them right on the pan. Store, well wrapped, for a week or so at room temperature; freeze for longer storage.

Step 13

Yield: about 3 dozen 2 1/2" cookies.

Tips & Variations


No special items needed.

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