Anzac Biscuits (aka Really Yummy Oatmeal Coconut Cookies)

While I maternity leave, I had the opportunity to read a lot of books. Because breastfeeding takes a lot of time, and babies take a lot of naps (on their moms). And with books on my phone, I always had access. I was particularly into books by Liane Moriarty (think Big Little Lies), and read one book called “The Hypnotist’s Love Story.” In this book, set in Australia, a stalker breaks into a house and bakes Anzac biscuits. They were discussed a lot. And I thought to myself, what are these? So I did some research, bought one of the necessary–but probably not available in the US but easily accessible on Amazon–ingredients, and made them. They are easy and they are YUMMY!

Here’s what you need:

1 stick unsalted butter

2 tablespoons golden syrup (here’s what I bought: Lyle’s Golden Syrup)

2 tablespoons hot water

1 teaspoon baking soda

2/3 cup white sugar

1/4 teaspoon salt

1 cup flour

1 cup rolled oats

3/4 cup shredded, unsweetened coconut

Here’s what you do:

1. Preheat your oven to 350 degrees, and line two cookie sheets with silpat or parchment paper.

2. Melt the butter and golden syrup in the microwave in a large bowl until bubbling. Whisk in the hot water and baking soda (it will keep bubbling).

3. Whisk in the sugar and salt until fully combined. Then add the flour, oats, and coconut and until a dough is formed.

4. Scoop the dough using a heaping tablespoon, roll in your hands, place on the cookie sheet, and then press down lightly with your fingers. Give them some space in between as they really spread.

5. Bake for 10 minutes–the edges should be golden and the center will cook a bit more as it cools. Allow to cool and enjoy!

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