I made Anzac biscuits on the weekend. :)
- 1 cup plain flour
- 1 cup rolled oats (whole ones! these don’t seem to be as common in the UK as they are in Aus)
- 1 cup desiccated coconut
- 3/4 cup sugar
- 1/4 cup golden syrup
- 125g unsalted butter, cubed
- 1 teaspoon bicarb soda
- 2 tablespoons boiling water
- Preheat the oven to 180°C and line two baking trays with baking paper. (Work in batches if you only have one.)
- Combine the flour, oats, coconut, sugar and a pinch of salt in a mixing bowl. Make a well in the centre.
- Place the golden syrup and butter in a small saucepan and stir over low heat until the butter has melted. In a cup, dissolve the bicarb soda in the boiling water and add to the butter mixture. The mixture will foam a little.
- Pour the butter mixture into the well in the centre of the dry ingredients and stir until combined. The mixture should hold together but be slightly on the crumbly side – add a little extra flour if it’s too wet or a little extra water if it’s too dry to hold together.
- Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Leave at least 3cm between each to allow for spreading.
- Bake for 12-15 min or until golden. Allow to cool on the trays for a few minutes before transferring to wire racks to cool completely. Story in an airtight container for up to 2 weeks. Makes about 30 biscuits.
Recipe from “The Perfect Cookbook” by David Herbert.