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.
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!
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