Seed-studded Anzac Biscuits
Adapted from Nigella Lawson
7 TB soft unsalted butter
1/2 C soft light brown sugar
2 TB golden syrup or light corn syrup (I used light corn syrup)
1/2 t baking soda
2 TB hot water from a recently boiled kettle
3/4 C all-purpose flour
3/4 C shredded unsweetened coconut
1 C sprouted or quick-cooking oats (not instant) (Iused quick cooking oats)
3 TB pumpkin seeds
3 TB sunflower seeds
3 TB sesame seeds
5-6 TB raisins
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
- In a decent-sized saucepan, big enough to hold all of the ingredients, melt the butter, sugar, and syrup (golden or light corn) together, then remove from heat.
- In a bowl, dissolve the baking soda in the hot water, then add to the butter mixture in the saucepan.
- Now add the remaining ingredients to the pan and combine well.
- Scoop rounded tablespoons of the mixture onto the lined baking sheets, leaving about 1" between them to allow for the biscuits to spread as they bake. Then slightly flatten them with the back of a spoon.
- Bake for 8-10 minutes (or a little longer if you want them crisp) until golden brown, swapping the baking sheets over and rotating them halfway through cooking. When cooked, the biscuits will still feel slightly soft, but will harden to a desirable chewiness once cooled.
- Remove from the oven and let biscuits stand on their sheets for 5 minutes before using a spatula to transfer to a wire rack to cool.
Storage: Store in airtight container at cool room temperature for up to 1 week. The crisper version will soften slightly over time.
Freezer note: Put cooked biscuits into a resealable bag, or stack in an airtight container with baking parchment between the layers, and freeze for up to 3 months. Defrost individual biscuits on a wire rack for about 1 hour before eating.