Anzac Biscuits
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
About 45 biscuits ANZAC is an acronym for the Australian and New Zealand Army Corps, and these biscuits were sent to soldiers abroad during World War I. They can be soft or crunchy. For soft cookies, bake them for the shorter amount of time. These cookies were designed to hold up well over a long period of time, so you can store them in an airtight container for up to 1 month. Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (200g) old-fashioned rolled oats
- 1 cup (200g) sugar
- 1 cup shredded sweetened coconut
- ½ cup packed (115g) light brown sugar
- ½ teaspoon salt
- 1 ½ sticks (6 oz or 170g) unsalted butter
- 2 tablespoons (40g) honey or golden syrup
- 1 teaspoon baking soda
- 6 tablespoons (90g) boiling water
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cups (250g) all-purpose flour
- 2 cups (200g) old-fashioned rolled oats
- 1 cup (200g) sugar
- 1 cup shredded sweetened coconut
- ½ cup packed (115g) light brown sugar
- ½ teaspoon salt
- 1 ½ sticks (6 oz or 170g) unsalted butter
- 2 tablespoons (40g) honey or golden syrup
- 1 teaspoon baking soda
- 6 tablespoons (90g) boiling water
Let's Cook
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Step 1.
Stir together in a large bowl: 2 cups (250g) all-purpose flour; 2 cups (200g) old-fashioned rolled oats; 1 cup (200g) sugar; 1 cup shredded sweetened coconut; ½ cup packed (115g) light brown sugar; ½ teaspoon salt
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Step 2.
Melt in a small saucepan over medium heat: 1 ½ sticks (6 oz or 170g) unsalted butter; 2 tablespoons (40g) honey or golden syrup
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Step 3.
Stir together in a small bowl until dissolved: 1 teaspoon baking soda; 6 tablespoons (90g) boiling water
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Step 4.
Stir the baking soda mixture into the butter mixture. Add the butter mixture to the dry ingredients and stir to combine. Scoop the dough by the rounded tablespoon onto the prepared baking sheets about 2 inches apart and flatten them with a glass. Bake until golden brown and dry to the touch, 15 to 20 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.