Anzac Biscuits

Step 1

Set the oven to 350°F and wait for the indicator light to turn off, showing it has finished heating, about 10 minutes.

Step 2

Line two baking sheets with parchment paper, covering the entire flat surface.

Step 3

Pour 1.5 cups rolled oats, 1 cup unsweetened shredded coconut, and 1 cup all-purpose flour into a large mixing bowl and stir together until evenly combined.

Step 4

Place 0.5 cup butter and 0.5 cup golden syrup in a small saucepan over medium-low heat, stirring occasionally until the butter melts completely and the mixture looks uniform, about 3 minutes.

Step 5

Stir 0.5 teaspoon baking soda into the hot butter-syrup mixture (it will fizz); continue stirring for 10 seconds until the fizzing stops.

Step 6

Pour the warm butter-syrup mixture into the oat mixture and stir with a wooden spoon until everything is coated and clumpy, like wet sand, about 1 minute.

Step 7

Drop rounded teaspoons of dough onto the parchment-lined baking sheets, spacing them 2 inches apart (you should have 12 biscuits total), leaving room for them to spread.

Step 8

Slide the baking sheets into the preheated 350°F oven and bake until the biscuits are golden brown at the edges but still pale in the center, about 12 minutes.

Step 9

Remove the baking sheets from the oven and let the biscuits cool on the pan for 5 minutes without moving them (they will firm up as they cool).

Step 10

Lift each biscuit with a metal spatula and transfer to a wire cooling rack or clean plate to cool completely, about 10 minutes.