Aussie Chewy Crunchy Anzac Cookies
Classic buttery Aussie biscuits with a chewy centre and crisp edges
Ingredients
- 125 grams melted butter (salted or unsalted is fine)
- 2 tablespoons maple syrup
- One half teaspoon bicarbonate of soda (baking soda)
- 1 cup (90 g) rolled oats
- 1 cup (150 g) all-purpose flour
- 1 cup (220 g) firmly packed brown sugar
- Three quarter cup (60 g) desiccated coconut
Method
- Preheat your oven to 180 C (356 F) and line a baking tray with parchment paper.
- In a large bowl, add all of the ingredients and mix well until everything is fully combined. The mixture should be slightly sticky but easy to shape.
- Take a small handful of the mixture and roll it into a ball, roughly the size of a golf ball. Rustic shape is fine.
- Place the balls on the prepared tray, leaving space between each to allow for spreading (around 10 cookies).
- Bake for about 15 minutes. At the 10-minute mark, gently lay a sheet of foil over the cookies to prevent over-browning. They will still feel soft — this is normal.
- Allow the cookies to cool completely on the tray so the bases become crispy while the centres stay chewy.
Tip: Wait until fully cooled — eating too soon makes them too soft.
Watch It Being Made
Tips
For extra crisp edges, bake 2 minutes longer — but keep a close eye on them.
Storage
Store in an airtight container for up to 5 days. Freeze for up to 3 months.
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