Celebrate Anzac Day with these delicious Aussie classics!
1 1/4 cups of plain flour, sifted
1 cup of rolled oats
3/4 cup of desiccated coconut
1/2 cup of caster sugar
2 tablespoons of golden syrup
150g unsalted butter, chopped
1/2 teaspoon bicarb soda
Preheat oven to 170°C.
Line baking trays with non stick baking paper.
Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Then pour the golden syrup mixture into the dry ingredients and mix together until fully combined.
Roll tablespoonfuls of mixture into balls and place on lined baking trays. (Allow room between each biscuit for spreading).
Flatten the biscuits by pressing slightly down on the tops.
Bake for 12 minutes or until golden brown.
Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
Prep Time 20mins : Cook Time 12mins