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ANZAC Biscuits

Greek salad with char-grilled salmon

  • makes 50

  • Preparation time: 10

  • Cooking time: 10

Ingredients

1/2 cup rolled oats
1/2 cup plain flour
1/2 cup caster sugar
1/2 cup desiccated coconut
90g unsalted butter, chopped
2 teaspoons golden syrup
1 tablespoon boiling water
1/2 teaspoon bicarbonate of soda
2 tablespoons demerera sugar

Method

1. Combine oats, flour, sugar and coconut in a large bowl.

2. In a small saucepan, combine butter and golden syrup. Stir over a low heat until butter is melted.
Stir boiling water into bicarbonate of soda in a small jug. Add to the butter mixture then pour into the dry ingredients. Mix well.

3. Roll level teaspoons of mixture into balls. Press the tops of the balls into the sugar. Place balls, about 4cm apart, onto oven trays lined with baking paper.

4. Cook in a moderately slow oven (160C) for about 8 to 10 minutes or until golden brown. Cool biscuits on trays before storing in an airtight container.

Notes

Celebrate Anzac Day by making these biscuits, they can be made up to 4 days ahead, stored in an airtight container. Try making a double quantity and freezing one portion for later use.

They can be frozen for up to 2 months, thaw at room temperature.

To make large biscuits, roll tablespoons of mixture into balls and proceed with the recipe. Cook in a moderately slow oven (160C) for 15 to 20 minutes. You can vary the mixture, by adding chopped nuts, glace cherries or ginger.