So these cookies have been with me since I was a little girl. Growing up, I went to an international school in Malmö where we had students from all over the world. An Australian student brought in Anzac biscuits and I fell in love. These thin oat filled caramelly cookies are just to die for. You can make them a bit thicker to make them chewier if you like but I like them crispy. They are sooooo easy to bake and extremely delicious. Native to Australia but baked literally everywhere!
Here’s how you bake them!
- 150 g flour
- 100 g oats
- 80 g shredded coconut
- 160 g brown sugar
- 125 g butter
- 50 g golden syrup
- Pinch of salt
- 1 tsp baking soda (bicarbonate soda)
- Turn the oven on to 180 C (350F) and line a baking tray with baking paper.
- In a medium sized bowl, mix in flour, oats, coconut, brown sugar and salt.
- In a small saucepan on medium heat, melt butter along with the golden syrup. Take off the heat and then add in the baking soda do NOT mix yet. Boil some water and pour 2 table spoons of the boiling water on to the baking soda and whisk. This will fluff up the syrup/butter and make it into a thicker lighter sauce.
- Then pour that into the dry ingredients and mix together. The batter will be sticky. Take two table spoons and make small balls and put on to the tray. Pat down slightly, and then bake for 10-11 min or until brown and crispy on the sides. (The oven time may vary depending on your type of oven) take out and let cool completely.