Anzac Biscuits

March 31, 2018

 

Ingredients

 

1¼ cups (110g) rolled oats

1 ¼ cups (110g) desiccated coconut

1 cup (150g) plain flour

150g unsalted butter

¼ cup (90g) golden syrup

1 cup (220g) raw sugar

½ tsp bicarbonate of soda

 

Preheat 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 bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.

 

Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.

 

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.

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