Anzac Bizcuits from Vicki Bockes

  • 1 cup low-gluten flour
  • 1 cup thick coconut flakes
  • 1 tsp baking powder
  • 1/4 cup Lyle’s Golden Syrup (found in the international foods aisle – or sub light corn syrup)
  • 1 cup thick rolled oats
  • 1 tsp baking soda
  • 10 Tablespoons unsalted butter
  • Scant 1/2 cup granulated sugar (slightly less!)

Preheat oven to 350° F. Line two baking sheets with parchment paper. In a large mixing bowl, stir together the flour, oats, coconut flakes, baking soda, and baking powder. Set aside the dry ingredients. In a small, stainless steel saucepan, melt the butter. Add the golden syrup and sugar. Cook, stirring occasionally, over medium heat until the sugar is dissolved and the mixture begins to bubble uniformly. Pour the hot syrup over the dry ingredients. Using a wooden spoon , quickly stir the syrup into the oat mixture until a cohesive dough is formed. (It will be rather buttery and hot.)

Using a #80 scoop, shape the cookies into half-rounds. The dough will be hot, so take care with your fingers! Arrange cookies 2″ apart on the baking sheets, staggering each row. Bake until the cookies are light golden in color, about 8-10 minutes. Remove tray from the oven and quickly flatten each cookie with the back of a metal measuring cup. Return tray to the oven and continue to bake until golden throughout. Remove from oven. Slide parchment from tray and allow to cool. The biscuits will become crispy as they cool. Store at room temperature in an airtight container for up to one week.