Anzac biscuits
Whip up a batch of these golden favourites for your troops. Make that a couple of batches – they’ll be gobbled up all too soon!
2 Tbsp golden syrup
1 tsp bicarbonate of soda
1 Tbsp boiling water
¾ cup desiccated coconut
1 cup rolled oats
1 cup plain flour
¾ cup caster sugar
½ tsp fine salt
Ingredients
125g unsalted butter2 Tbsp golden syrup
1 tsp bicarbonate of soda
1 Tbsp boiling water
¾ cup desiccated coconut
1 cup rolled oats
1 cup plain flour
¾ cup caster sugar
½ tsp fine salt
Method
1. Preheat oven to 180°C. Line 4 oven trays with baking paper. Combine butter and golden syrup in a small saucepan and cook over a low heat until butter is melted. Add bicarb and water and whisk to combine. Remove from heat.
2. Combine coconut, oats, flour, sugar and salt in a large bowl, add butter mixture and beat until combined. Form into 48 small balls and put on prepared trays, allowing space for spreading. Flatten slightly with a fork.
3. Bake for 18-20 minutes or until golden. Cool biscuits on trays before serving.
Notes
If you’d like a crispier biscuit, flatten the dough balls with the heel of your hand rather than gently with a fork. The biscuits will be thinner, wider and, ultimately, more crunchy
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