30 Minute Brown Butter Anzac Biscuits

Ingredients

• 155 g all-purpose flour (this quantity has changed recently, please see notes)
• 50 g desiccated coconut
• 110 g Old-fashioned oats (Rolled Oats)
• 130 g light or dark brown sugar
• 90 g white sugar
• 1/2 tsp salt
• 175 g Unsalted butter, cold from the fridge is fine (see note about butter quantities, salted butter also works great here)
• 40 g golden syrup or honey
• 30 g water
• 3/4 tsp baking soda

Instructions

1. 1

   Preheat the oven to 325°f / 160°c. See notes about oven temp - if your oven is running hot, these will spread a lot. Line two baking sheets with parchment paper.

2. 2

   In a large bowl, combine the flour, coconut, oats, brown sugar, white sugar, and salt. Mix until fully incorporated.

3. 3

   Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl and allow to cool slightly.

4. 4

   Weigh out 135g (see Notes section below - note that you need to scale this number manually if scaling the recipe) of the brown butter into a small saucepan, or return to the original saucepan you used for browning the butter. Add the Golden Syrup and water, and place over a low heat, stirring frequently, until smooth and melted together.

5. 5

   Once the butter and golden syrup mixture is smooth and combined, remove from the heat and add the baking soda, mixing well to incorporate (it will foam up a little). Pour into the dry ingredients and stir with a spatula until well combined.

6. 6

   Portion the mixture into 2 Tbsp balls using a #30 cookie scoop or portioning into 50g balls of dough (it will feel a little greasy but that is ok), and roll into balls. Space evenly on the baking sheets.

7. 7

   Bake the cookies for 14 to 15 minutes, until they are golden brown and set around the edges. Check for doneness after 13 minutes.

8. 8

   Remove from the oven and using a large cookie cutter, scoot the biscuits into a round shape if desired. Leave to cool on the pans - they will set up as they cool.

9. 9

   Store biscuits in an airtight container for up to a week.