OtherDessertCookie
ANZAC Biscuits
A dessert cookie recipe from Baking Yesteryear — B. Dylan Hollis, p.58.
Synced from myBrain/food_and_recipes/transcribed/baking_yesteryear/BY - ANZAC Biscuits.md
Cook time11 min
Servings2 1/2 dozen
Serving size1 biscuit
Effortweeknight
Oven350°F
01
Ingredients
- 1 cup (90g) rolled oats
- 1 1/4 cups (175g) all-purpose flour
- 1 cup (120g) unsweetened shredded coconut
- 3/4 cup (150g) granulated sugar
- 1/4 tsp salt
- 2/3 cup (150g) butter, softened
- 1/4 cup (60ml) golden syrup
- 1 tsp baking soda
02
Directions
- 1
Heat the oven to 350°F. Combine the oats, flour, coconut, sugar, and salt; set aside. In a saucepan over medium heat, melt the butter with the golden syrup. Off the heat, stir in the baking soda — it'll fizz. Immediately pour the saucepan mix into the dry ingredients and stir quickly until just combined. Drop tablespoons onto a parchment-lined or greased sheet and bake 9–11 minutes. Cool briefly on the sheet, then finish on a rack.
- 2
Golden syrup sub: mix 3 parts light corn syrup to 1 part molasses — here, 3 tbsp corn syrup + 1 tbsp molasses.
Source details
- Attribution
- Baking Yesteryear — B. Dylan Hollis, p.58
- Origin year
- 1910
- Source type
- cookbook
- Transcribed
- 2026-08-08
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