ANZAC Biscuits

Prep Time 10 mins, Cook Time 15-18 mins, Serves 20 cookies.

Recipe by: Kelly Gibney

Ingredients

• 1 cup rolled oats
• 1 cup flour
• 1 cup thread or desiccated coconut
• ¾ cup brown sugar (tightly packed)
• ½ teaspoon ground cinnamon
• Pinch salt
• 125g butter
• ¼ cup of Taylor Pass Creamed Clover Honey
• ½ teaspoon baking soda
• 2 tablespoons warm water

Instructions

1. Preheat oven to 325F.
   
   
2. Line two oven-proof trays with baking paper.
   
   
3. Combine the rolled oats, flour, coconut, brown sugar, cinnamon and salt in a large bowl and whisk to combine well. Break up any lumps of brown sugar.
   
   
4. Place the butter, honey and water in a small saucepan and place over a low heat until the butter is melted. Don’t allow to simmer. Add the baking soda and whisk well. It will foam up a little – this is fine. Add to the dry mix and stir until thoroughly combined.
   
   
5. Roll heaped tablespoons into balls and place on a tray with enough space between each ball for some spreading. Repeat with the remaining cookie dough. Use hand or a fork to lightly flatten.
   
   
6. Bake for 15-18 minutes until desired cooking level has been achieved. Longer will give a crunchier cookie.
   
   
7. Leave on the tray to cool before moving.
   
   
8. Once completely cool, can be stored in an airtight container for a couple of weeks.