Anzac Biscuits

01Method

1. 1

   Heat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper. If only one sheet is available, plan to bake in two separate batches.

2. 2

   In a large bowl, whisk together the flour, oats, coconut, both sugars, and salt until evenly combined.

3. 3

   Melt the butter with the honey in a small saucepan over medium heat, stirring until smooth. Stir in the baking soda and water — the mixture may bubble up as the baking soda reacts.

4. 4

   Pour the butter mixture into the dry ingredients and fold together with a rubber spatula until just combined. The dough will appear crumbly but should hold together when pressed. If it won't cohere, mix in an extra tablespoon of water.

5. 5

   Roll heaping tablespoons of dough into balls and place them on the prepared baking sheets, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating the pans halfway through — 15 minutes gives chewy centers with crisp edges; 20 minutes produces fully crunchy cookies.

6. 6

   Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Note that crunchy cookies will feel soft while warm and firm up as they cool. Store in an airtight container for up to 2 weeks.