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Anzac Biscuits: Aussie-Inspired Coconut Cookies

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
24 servings
Lunch Dessert Australian
Anzac Biscuits: Aussie-Inspired Coconut Cookies
Ingredients
  • 1 cup quick cooking oats
  • 1 cup all-purpose flour
  • 1 cup dry unsweetened shredded coconut
  • 1 cup brown sugar
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons boiling water
  • 1/2 cup butter
  • 1 tablespoon golden syrup
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take a moment to prepare the baking surfaces by lightly coating two baking sheets with a neutral-tasting grease, ensuring they are evenly coated.
3
Mix together the quick oats, flour, shredded coconut, brown sugar, and ground ginger in a large bowl.
4
Create a central pocket or depression within the dry ingredients by gently pressing your fingers into the mixture, setting it apart from the rest.
5
Dissolve the baking soda in a small amount of boiling water, taking care not to let it boil over.
6
In a separate saucepan, melt the butter and then stir in the golden syrup until they are fully incorporated.
7
Gradually pour the dissolved baking soda into the saucepan, mixing it with the butter and golden syrup until well combined.
8
Carefully pour the baking soda mixture into the central pocket in the dry ingredients, stirring only until the ingredients are just combined.
9
Using a spoon or small scoop, drop rounded portions of the mixture onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
10
Place the baking sheets in the preheated oven and bake until the cookies are golden brown, taking approximately 10 to 15 minutes.