I don’t know if it’s the potato chips, the molasses,
or the wanton disregard for what constitutes a traditional ANZAC biscuit,
but my GOD do these have that mythical ANZAC consistency:
thin, buttery, chewy in the middle, lacy like florentines at the edge…*heart eyes*

Heavily adapted from the Pink Bytes recipe for traditional ANZACs.

Gather:
2 cups rolled oats
2 cups plain flour
2 cups brown sugar
3/4 cup pretzels + potato chips/crisps (crushed into tiny pieces)
3/4 cup sultanas (or mixed dried fruit)
1/4 cup sunflower seeds (or chopped almonds)

250g butter
2 tbsp molasses
2 tbsp honey

1 tsp baking powder
2 tbsp boiling water

Then:

1. Preheat the oven to 155° C.
2. Put the oats, flour and sugars in a very large mixing bowl.
3. Crush up the pretzels and potato chips into a measuring cup — you want about 3/4 cup total. Add to the flour/oats.
4. Add another cup of add-ins: sultanas and sunflower seeds.
5. Melt the butter, molasses, honey and vanilla together in a small saucepan, stirring until it’s all combined.
6. In a mug, dissolve the baking powder in the boiling water, then add this mixture to the butter/molasses etc. mixture, whisking briskly (it will fluff up a little bit — this is a good thing!)
7. Pour the wet ingredients into the dry ingredients, then mix well with a wooden spoon.
8. Grab a tablespoonful of dough, squeeze it into a firm ball and place it carefully on a baking tray — remember these will spread, so no more than 6 per tray is a good idea.
9. Bake for about 6 minutes, then take the tray out of the oven and press the half-cooked biscuits flat with the back of a spatula.
10. Return the trays to the oven and bake for another 6 minutes or so, or until the edges of the cookies are starting to brown and the middles look a little bit solid. (They’ll still be quite gooey until they cool, so take care getting them from the tray onto the cooling rack.)
11. Allow the biscuits to cool completely so you get that ideal crispy/chewy texture. They’d be incredible as the “frame” of an ice-cream sandwich, by the way.

Notes:
*Etymologically, a “biscuit” has to be baked twice, which — if you count taking these out of the oven to press them flat halfway through — explains why these, like the traditional ANZAC biscuits, are not “cookies”.