Anzac Biscuits (Oat and Coconut Cookies)
Anzac biscuits are chewy-crisp, caramel-scented oat and coconut cookies from Australia and New Zealand. Made with rolled oats, shredded coconut, brown sugar, and golden syrup, with no eggs, they bake up golden and toffee-rich and keep for days.
Equipment
- Two sheet pans
- Large Mixing Bowl
- Medium Saucepan
- Wire rack
Ingredients
- 1 1/3 cups old-fashioned rolled oats 132 g
- 1 1/4 cups all-purpose flour 170 g
- 3/4 cup unsweetened shredded coconut 62 g
- 2/3 cup granulated sugar 132 g
- 1/4 tsp fine salt
- 1 1/4 tsp baking soda
- 10 tbsp unsalted butter 141 g
- 1/4 cup light brown sugar 53 g
- 4 tsp golden syrup or honey 28 g
- 3 tbsp water 45 g
Instructions
- Mix the Dry Ingredients: Heat the oven to 325°F and line two large sheet pans with parchment. In a large bowl, stir together the oats, flour, coconut, granulated sugar, and salt. Set aside.
- Make the Caramel Foam: Have the baking soda measured and ready. In a saucepan over medium heat, melt the butter with the brown sugar, golden syrup, and water, stirring occasionally, until the butter melts and the mixture just begins to bubble. Remove from the heat at once and stir in the baking soda; it will foam up to roughly double its volume in a few seconds.
- Combine: Pour the foamy mixture over the dry ingredients, scraping the pan well, and mix just until evenly combined. Press the dough into a mass and let it rest 5 minutes to make shaping easier.
- Shape: Roll about 2 tablespoons of dough into balls roughly 1 1/2 inches across and place them 2 inches apart on the pans. If the dough is crumbly, stir in water 1/2 teaspoon at a time until it binds. Flatten each ball slightly.
- Bake: Bake for 17 to 22 minutes, to a lighter reddish-gold for chewy cookies or a deep amber for crunchy ones. Cool on a wire rack at least 10 minutes, since they firm up as they cool.
- Store: Once fully cooled, store in an airtight container at room temperature for up to 5 days.
Notes
Work quickly once the baking soda goes in, while the mixture is foamy. Golden syrup is the traditional choice; honey works as a substitute with a slightly different flavor. For coconut-free cookies, omit the coconut and add about 1/2 cup more oats. To make them vegan, use vegan butter (there are no eggs). Bake lighter for chewy or darker for crunchy. Freezes well in an airtight container.