Easy ANZAC Biscuits

Ingredients

• 1 cup (90g) Rolled oats
• 1 cup (150g) Plain flour
• 1 cup (80g) Desiccated coconut
• 3/4 cup (150g) Brown sugar, firmly packed
• 125g Butter, chopped
• 2 tbsp Golden syrup
• 1/2 tsp Bicarbonate of soda
• 2 tbsp Boiling water

You’ll need: 2 large baking trays, Baking paper, Small saucepan

Method

1. 1

   Preheat the oven to 160°C (140°C fan). Line 2 large baking trays with baking paper.

2. 2

   Mix the oats, flour, coconut and sugar in a large bowl.

3. 3

   Melt the butter and golden syrup in a small saucepan over low heat. Stir the bicarbonate of soda into the boiling water, then stir it into the butter mixture (it will foam).

4. 4

   Pour into the dry ingredients and mix well.

5. 5

   Roll heaped teaspoons of mixture into balls and place on the trays 5cm apart, flattening slightly. You should get about 20.

6. 6

   Bake for 12–15 minutes, swapping the trays halfway, until golden. For chewy biscuits bake closer to 12 minutes; for crisp, closer to 15. Cool on the trays for 10 minutes, then move to a wire rack. They crisp up as they cool.