ANZAC Biscuits
Traditional ANZAC biscuits made with golden syrup, featuring a caramel flavor and crisp texture. A classic treat commemorating the ANZAC.
Ingredients
All-purpose flour (sifted)
1 cup
Rolled traditional oats
1.25 cup
Sweetened shredded coconut
1 cup
Lemon zest (finely chopped)
1 tsp
Baking powder
1 tsp
Salt
1/8 tsp
Unsalted butter (cut into small pieces)
10 tbsp (1.25 sticks)
Lyle's golden syrup (dark corn syrup can be substituted)
3 tbsp
Granulated sugar
3/4 cup
Vanilla extract
2 tsp
Instructions
1
Prepare the oven
Position a rack in the upper third of the oven and preheat to 325°F. Lightly grease two baking sheets.
2
Mix the dry ingredients
In a medium bowl, combine the flour, oats, coconut, lemon zest, baking powder, and salt. Set aside.
3
Make the syrup mixture
In a small saucepan, combine the butter, syrup, and sugar. Heat over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Remove the pan from the heat and let cool for 10 minutes.
4
Combine the dough
Stir the vanilla extract into the butter mixture, then pour it into the dry ingredients and mix until just combined.
5
Shape and bake
Roll the dough into 1-inch balls and place them 3 inches apart on the baking sheets. Wet your hands to prevent sticking, and press each ball into a 1.5-inch disc. Bake one sheet at a time for 12 to 14 minutes, until the cookies are an even light golden brown. Transfer to a cooling rack to cool completely.
