We love these classic cookies and hope you do too.
This recipe makes perfect cookies. Crunchy on the edges and chewy in the middle – perfect for dunking and so easy and quick to make (under 30 minutes). Give them a try for Anzac Day, or anytime.
INGREDIENTS:
130g plain flour (1 cup)
150g granulated sugar (3/4 cup)
1/4 teaspoon salt
1 1/2 cups rolled oats (not quick oats) (180g)
2/3 cup desiccated coconut (50g)
1/4 cup golden syrup
113 g unsalted butter (1/2 cup)
1 teaspoon baking soda (bicarb)
1/12 tablespoons boiling water (6 teaspoons)
HOW TO MAKE:
- Preheat oven to 180C/350F/160C fan forced
- In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside
- Combine the golden syrup and butter in a small saucepan and melt together over low heat.
- Mix the baking soda and the boiling water and add to the butter mixture. It should start to get frothy straight away.
- Mix the wet ingredients into the dry ingredients
- Use a small cookie scoop or ice cream scoop to scoop balls of cookie dough unto baking trays – at least 2 inches apart. Don’t overcrowd the trays as they spread. (note: cookie dough should be quite sticky.
- Bake for 14 minutes, turning the tray at the hallway point.
- Cool on a wire rack. Enjoy!
NOTES:
It’s always best to weigh your dry ingredients if you have scales.
Don’t press the dough too firmly into the scoop after scooping it. If you don’t have a scoop, use about 2 tablespoons of the dough, roll into balls but not too firmly.
If you want biscuits that are not chewy but crunchy all the way though, cook for 20-22 minutes until they are darker golden-brown.
Thanks to @sugarsaltmagic for this recipe & image
