Brown Butter and Rosemary Anzac Biscuits 🍪

By Andy Cooks · 35 min

Ingredients

Instructions

1. Preheat the oven to 160°C fan-forced (320°F). Line two large oven trays with baking paper.
2. In a medium bowl, combine both flours, the sugar, oats, coconut, half the rosemary and half the sea salt.
3. Melt the butter in a saucepan over medium heat, swirling occasionally, until deep brown and nutty-smelling, about 3 to 5 minutes.
4. Remove from the heat and whisk in the golden syrup.
5. Dissolve the bicarb soda in the boiling water in a small bowl, then stir into the butter mixture.
6. Add the butter mixture to the dry ingredients and mix until well combined.
7. Roll heaped tablespoons of dough into firm balls and place them 5 cm (2 inches) apart on the trays.
8. Press down lightly and sprinkle with the remaining rosemary and salt.
9. Bake for 12 to 15 minutes (12 minutes for chewy biscuits), swapping trays halfway through, until golden brown.
10. Cool on the trays, then store in an airtight container at room temperature for up to 1 week.

Summarized from Andy Cooks's video. Watch it for the details.

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