Baking

ANZAC Biscuits

Name: ANZAC Biscuits
Total time: 30m
Yield: 24 servings
Cuisine: Australia
Ingredients: 1 cup rolled oats; 1 cup plain flour; 1 cup desiccated coconut; 1 cup brown sugar; 125g butter; 2 tbsp golden syrup; 1 tsp bicarbonate of soda; 2 tbsp boiling water

Chewy oat-and-coconut biscuits bound with golden syrup — no eggs, so they shipped well to soldiers in WWI.

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30m 24 servings Easy

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup desiccated coconut
• 1 cup brown sugar
• 125g butter
• 2 tbsp golden syrup
• 1 tsp bicarbonate of soda
• 2 tbsp boiling water

Method

Step 1 of 520%

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

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1
Combine oats, flour, coconut and sugar in a bowl.
2
Melt butter with golden syrup over low heat.
3
Mix bicarb with boiling water, stir into the butter (it will foam), then pour over the dry mix.
4
Roll tablespoons into balls, flatten on lined trays leaving room to spread.
5
Bake at 160°C for 15 minutes until deep golden. Cool on the tray to crisp the edges.