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Australian Oat-Coconut Cookies (Anzac Biscuits)
Toasting the coconut and the oats deepened the flavor of the biscuits. Honey and dark brown sugar stood in for traditional golden syrup. Be sure to have all the ingredients measured beforehand; it’s important to combine everything as soon as possible after the baking soda has been incorporated into the wet ingredients. Underbaking the cookies gave them chewy centers. An oiled 1 tablespoon measuring spoon helped portion out the cookies.
grams (1¼ cups) old-fashioned rolled oats
grams (1¼ cups) unsweetened shredded coconut
01Heat the oven to 350ºF with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a large skillet over medium-high, toast the oats, stirring often, until fragrant and beginning to brown, about 5 minutes. Reduce the heat to medium-low and add the coconut. Toast until golden, stirring constantly, 1 to 2 minutes. Transfer to a large bowl. Stir in the flour. Wipe out the skillet.
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