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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 quick blast in the oven!Sweetness - Some readers have commented they find these too sweet. I really don't find them too sweet, I was not brought up with very sugary desserts. If you reduce sugar, you will lose crispiness and the cookie will be more crumbly ie texture not as Anzac biscuits are intended to be!
View original recipe on recipetineats.comPreheat 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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