Buttery Coconut Anzac Biscuits Recipe

Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together the rolled oats, all-purpose flour, desiccated coconut, and brown sugar until thoroughly combined and free of clumps.

In a small saucepan over medium-low heat, melt the unsalted butter and golden syrup together, stirring occasionally until smooth and fully liquid. Once melted, remove the saucepan from the heat immediately to prevent it from scorching.

In a tiny bowl or cup, dissolve the baking soda in the boiling water. Pour this mixture directly into the warm melted butter and golden syrup, stirring quickly as it begins to froth and bubble up beautifully.

Pour the frothy butter mixture into the dry ingredients and stir with a wooden spoon until a cohesive, sticky dough forms. Ensure there are no dry pockets of flour left at the bottom of the bowl.

Roll the dough into golf-ball-sized portions, about one tablespoon each, and place them on the prepared baking sheets leaving about two inches of space between each. Gently press down on the top of each ball with the palm of your hand or a fork to flatten them slightly.

Bake in the preheated oven for 10 to 12 minutes, or until the biscuits turn a gorgeous deep golden brown. Let them cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely and achieve their signature chewy texture.