Classic anzac biscuits feature a perfectly crisp and chewy cookie texture packed full of flaked coconut and oats. --- just try to eat one of these addicting cookies!
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3/4cuplight brown sugar, packed
1cupold-fashioned rolled oats
1cupall-purpose flour (or whole wheat)
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk melted butter and syrup together until smooth. Whisk in boiling water and baking soda. (mixture may bubble a bit) Whisk in brown sugar and vanilla until smooth.
In a small bowl, combine oats, coconut, flour, and salt. Fold into liquid mixture until dough is just combined.
Form dough into 1-in balls and place 2-in apart on prepared baking sheets. (careful, these spread a lot!) Flatten balls very slightly.
Bake anzac biscuits at 350F 12-15 minutes, rotating the pan once halfway through baking, until cookies are a very deep golden brown. (they should be on the darker side than your average cookie) Cool biscuits on pan 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy!