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Anzac Biscuits (Coconut Oat Cookies)

Crisp and buttery coconut oat cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 12 to 14 cookies
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Ingredients
  

  • 1/3 cup rolled oats (30 gms)
  • 1/2 cup all-purpose flour (60 gms)
  • 1/3 cup unsweetened grated coconut (15 gms)
  • 1/3 cup caster sugar (60 gms)
  • Pinch of salt if using unsalted butter
  • 1 tbsp honey
  • 1 tbsp water
  • 50 gms butter
  • 1/2 tsp baking soda

Instructions

  • Preheat the oven to 175 C and line a baking tray with a silicone mat or non-stick baking paper (or grease the tray itself, but I find paper or mat easier here as the cookies tend to stick).
  • In a mixing bowl, stir together the oats, flour, coconut, sugar and salt.
  • Now in a saucepan on low heat, combine the honey, water and butter, stirring until the butter has melted and the mixture is bubbling. Stir in the baking soda and it will rise and froth up a little.
  • Pour this into the mixing bowl, and stir it all together. The dough is soft and sticky.
  • For crispy cookies Scoop one-tablespoon portions of the dough onto the prepared tray, and lightly flatten the tops. Make sure there's at least two inches between each. Bake for 15 to 18 minutes (crispy to extra crispy), rotating the tray halfway through to ensure even browning. The cookies will be a deep brown. They are crisp almost all over with a slight chew in the center.
  • For chewy cookies Chill the dough for 20 minutes, then scoop 1.5 tablespoon portions of dough (a cookie scoop helps) and place them two inches apart on the baking tray. Lightly flatten the tops and bake for 18 to 20 minutes until deeply browned, rotating the tray halfway through.
  • Whichever way you make them (see photos above for the difference), let the cookies cool completely on the tray and firm up. Once cooled, I recommend storing them in the fridge so that the oats don't absorb moisture and go soft (in humid areas particularly). They will keep for a couple of weeks in the fridge. Happy baking!

Notes

*Prep time is per batch of cookies. While one batch is baking, the other batch can sit at room temperature, or in the fridge, depending on the texture you want.