How to bake Anzac Biscuits | Oatmeal cookies | Eggless baking

Chewy, oatty and traditionally eaten on Veterans Day in Australasia, this Anzac Biscuits recipe is super quick to whip up and comforting in a bite.
Recipe by Roamingtaste
Makes 18 medium cookies
Ingredients:
175 grams / ¾ cup + 2 tablespoons superfine/caster sugar
120 grams / ¾ cup plain flour
60 grams / ½ cup + 2 tablespoons desiccated coconut
100 grams / 1 cup + 2 tablespoons rolled oats
100 grams / 3.5 ounces butter, cubed
20 grams / 1 tablespoon golden syrup
35 grams / 2 ½ tablespoons boiling water
3 grams / ½ teaspoon baking soda
Directions:
- Line a baking tray with greaseproof paper and preheat the oven to 180C/350F.
- Place the sugar, flour, coconut and oats into a bowl and stir together.
- Place the butter and golden syrup into a saucepan on medium heat, stirring until the butter melts.
- Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.
- Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.
- Take a tablespoon amount and press and roll into a ball, flattening to ensure the cookie has nice rounded edges and place on your baking tray 1 ½ inches apart.
- Bake for 10 minutes or until golden all over.
- Remove from the oven and allow to cool and harden on the tray for 2 minutes.
- Place on a cooling rack and allow to cool fully.
- Serve.
Recipe can be found at roamingtaste.com/anzac-biscuits/
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[@TheMichaelStott]

Did they end up crunchy or chewy? It was always a debate in my family growing up getting close to ANZAC day when the baking would begin😅 us kids didn't care, they were great both ways 😊

[@Roamingtaste]

These are chewy in the center and crunchy at the edges...a perfect mixture ☺