ANZAC Biscuits

Dry

• 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 (~1.5 g)
• 1 tsp baking soda (~4.8 g)

Wet

• 2/3 cup (150g) butter, softened
• 1/4 cup (60ml) golden syrup (~80 g)

1. 1

   Heat the oven to 350°F. Combine the oats, flour, coconut, sugar, and salt; set aside.

2. 2

   In a saucepan over medium heat, melt the butter with the golden syrup. Off the heat, stir in the baking soda — it'll fizz.

3. 3

   Immediately pour the saucepan mix into the dry ingredients and stir quickly until just combined.

4. 4

   Drop tablespoons onto a parchment-lined or greased sheet and bake 9–11 minutes.

5. 5

   Cool briefly on the sheet, then finish on a rack.

6. 6

   Golden syrup sub: mix 3 parts light corn syrup to 1 part molasses — here, 3 tbsp corn syrup + 1 tbsp molasses.