Anzac Day (April 25th) is a national day of remembrance in Australia and New Zealand so recipes for these biscuits popped up all over the place online over the last couple of weeks. Super simple and wonderfully crunchy, I thought it best to pick a recipe provided by Australian Donna Hay. I also love that no electric mixer is required! – enjoy!
2 c. large flake oats AND 1 c. flour
2/3 c. superfine or berry sugar AND 2/3 c. unsweetened coconut
1/3 c. (115 g) golden syrup (it was much easiest to weigh this right into the pot with the butter)
1/2 c. butter
1 t. baking soda AND 2 T. hot water
Preheat the oven to 350 and line a couple of baking sheets with parchment. Measure the oats, flour, sugar and coconut into a large bowl and whisk to combine and weigh the golden syrup and butter into a small pot. Heat the syrup and butter together on low heat while stirring just until the butter melts and in a separate small bowl, combine the baking soda and water, and then stir the mix into the butter and syrup.
Pour the liquid mix into the dry and stir until well mixed then use a cookie scoop to spoon even tablespoon-sized rounds onto your prepared baking sheets, about 2 inches apart. Take the time to flatten and shape the rounds into 2 to 3-inch circles and then bake for about 11 minutes until the cookies are a deep golden brown. Leave them to cool for several minutes on the baking sheet before transferring them to a rack to cool completely.