An Anzac biscuit is a sweet biscuit (what I would call a cookie) popular in Australia and New Zealand. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps.
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
½ teaspoon salt
½ baking soda
1 tablespoon golden syrup (honey or corn syrup can be used)
1 cup (140g) all-purpose flour
1 cup (85g) shredded sweetened coconut, chopped
¾ cup (65g) rolled oats
Preheat oven to 350 degrees F Line 2 sheet pans with parchment.
In large bowl, stir butter and sugar until creamy. Stir in golden syrup and 1 tablespoon water.
Add flour salt, baking soda and coconut, and then stir until completely combined. (I had put the oats and coconut for a spin the food processor to make then a a bit finer, optional)
Scoop into 16 balls, spacing evenly on the sheet pans and about 3 inches apart. Press down to about 3/4-inch thick.
Bake until cookies are deep golden brown, 15- 20 minutes, rotating the pans halfway through baking.
Let cookies cool on pans for 5 minutes, then transfer to wire rack to cool.
Makes 16 cookies