Remembering and honoring our ANZAC heroes with a unique twist on the classic ANZAC biscuit recipe – sweetened with golden honey instead of golden syrup.
- 175g Unsalted butter, cold from the fridge is fine (see note about butter quantities, salted butter also works great here)
- 40g honey or golden syrup
- 30g water
- ¾ tsp baking soda
- 135g all-purpose flour
- 50g desiccated coconut
- 110g Old-fashioned oats (Rolled Oats)
- 130g light or dark brown sugar
- 90g white sugar
- ½ tsp salt
- Preheat the oven to 160°c. Line two baking sheets with baking paper.
- Place all the butter in a medium saucepan over medium heat. Melt the butter and continue to cook, swirling the pan regularly, until the butter foams and turns golden brown (should take 3-4 minutes) Transfer to a bowl and allow to cool a little.
- Weigh 135g of the brown butter and place into a small saucepan. Add the Honey and water, and place over a low heat, stirring frequently, until smooth and melted together.
- While the wet ingredients are heating up, in a large bowl, combine the flour, coconut, oats, brown sugar, white sugar, and salt. Mix until full incorporated.
- Once the butter and honey combination is well-combined and smooth, turn off the heat and stir in the baking soda (it will foam up a little). Pour into the dry ingredients and blend well by mixing with a spatula.
- Roll pieces of the mixture into 2-Tbsp-sized balls. On the baking sheets, space the balls equally.
- The cookies should bake for 14 to 15 minutes, or until golden brown and firm all the way around.
- Remove the biscuits from the oven, and if preferred, form them into a circles using a big cookie cutter or a cup. They will harden as they cool on the trays
- Store biscuits in an airtight container when at room temperature.