Anzac Biscuits
These are awesome cookies. It's an Australian oatmeal-coconut cookie. I have to admit, I don't like how much oil is in these cookies, but they are pretty good.
These are awesome cookies. It's an Australian oatmeal-coconut cookie. I have to admit, I don't like how much oil is in these cookies, but they are pretty good.
- Carbohydrate 10.326057591489 g
- Cholesterol 13.5569444617186 mg
- Fat 5.80673472873923 g
- Fiber 0.530849540910137 g
- Protein 0.921734490804431 g
- Saturated Fat 3.74040840690498 g
- Serving Size 1 1 Serving (21g)
- Sodium 220.574530933017 mg
- Sugar 9.7952080505789 g
- Trans Fat 0.393307569900641 g
- Calories 95 calories
Step-by-step
- Oven to 350 degrees f.
- Soften the butter slightly. Cream in the maple syrup and then add the rest of the ingredients.
- Roll into small balls and place well apart on a greased cookie sheet. ( These act like chocolate chip cookies and they'll spread.)
- Bake for 15 minutes
- Let cool on a rack.
Unlike standard drop cookies that rely on whipped aerated fats for a cake-like interior, traditional Australian oat and coconut cookies depend on a dense, binder-driven structure for their characteristic crunch. Rolled oats absorb moisture slowly, while flaked coconut introduces distinct fat pockets that melt during baking to encourage uniform edge browning. Softening the butter just enough to incorporate the syrup ensures the dough holds shape without melting prematurely into a single sheet on the pan.
Achieving Structural Crispness
Bake these at 350 degrees Fahrenheit for precisely 15 minutes, watching for a deep golden hue across the coconut flakes. Spreading is significant due to the high fat-to-flour ratio, so space individual portions at least two inches apart on greased metal baking sheets. Cool the baked batches entirely on a wire rack to allow steam to escape; trapping residual moisture under the cookies will soften the crisp perimeter within minutes.Storage and Freezing Performance
Store baked batches in an airtight container at room temperature for up to five days to maintain textural integrity. Unbaked dough balls freeze effectively on a sheet pan before transfer to a zip-top bag for up to two months. Bake frozen portions straight from the freezer, adding two extra minutes to the initial bake time to compensate for the lower starting temperature.
