Ingredients
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110 g Rolled Oats
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110 g Desiccated Coconut
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150 g Plain Flour
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150 g Unsalted Butter
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90 g Golden Syrup
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220 g Raw Sugar
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1/2 tsp Bicarbonate of Soda
Directions
Anzac biscuits became famous in the First World War. The wives would send these biscuits to the soldiers because they did not spoil easily and kept well during the long transportation. They are super easy and quick to make.
Thank you to Alex Hyndman Hill who sent me this recipe from Delicious.com.au
Steps
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1
Done
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Preheat the oven to 180 C. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarbonate soda and 1 tbsp water. Stir to combine, then pour over the oat mixture. |
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2
Done
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Using a wooden spoon, combine butter and oat mixture. Using 1 tbsp mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each. |
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3
Done
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Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack. |
