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Anzac Biscuits

May 21, 2020 By Bad Ass

Vegan Anzac BiscuitsIngredients

 1 cup (99g) old-fashioned rolled oats

  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (149g) sugar
  • 1/8 teaspoon salt
  • 3/4 cup (64g) shredded or flaked sweetened or unsweetened coconut
  • 1/2 cup (8 tablespoons, 113g) butter*
  • 2 tablespoons (43g) golden syrup or dark corn syrup or ¼ cup of brown or white sugar.
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons (28g) boiling water

*If you use unsalted butter, increase the salt to a heaping 1/4 teaspoon.

Instructions

  1. Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.
  2. Stir together the oats, flour, sugar, salt, and coconut.
  3. Place the butter and syrup (or sugar) in a small saucepan and cook until the butter (and sugar) has melted and the mixture is bubbling.
  4. In a medium-sized bowl, combine the baking soda and boiling water, then stir it into the hot butter. Be prepared: the mixture will bubble up energetically.
  5. Stir the butter mixture into the dry ingredients.
  6. Drop the dough, by teaspoonfuls, onto the prepared baking sheets. A teaspoon cookie scoop works well here. Leave at least 1 1/2″ between them; they’ll spread quite a bit.
  7. Bake the cookies for 13 to 15 minutes, until they’re a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
  8. Remove the cookies from the oven, and cool them right on the pan. Store, well wrapped, for a week or so at room temperature; freeze for longer storage.

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