Anzac Biscuits
Ingredients
- 40 g Desiccated coconut
- 90 g Oats
- 150 g Plain flour
- ½ tsp Bicarbonate of soda
- 2 tbsp Golden Syrup
- 1 tbsp Water
- 200 g Light brown sugar (normal or muscovado)
- 125 g Unsalted butter
Accompaniment
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Description
Tasty oaty biscuit, crispy on the outside and chewy in the middle. Quick and easy to pull together.
Method
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1
Preheat the oven to 160 degrees C.
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2
Line 3 baking trays with baking paper or a silicone mat.
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3
Put the butter, sugar, golden syrup and water in a saucepan over a low heat and stir together until the butter has melted.
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4
Add the bicarbonate of soda (it will bubble up a bit) and stir until smooth.
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5
Sift in the flour into a mixing bowl, add the oats and coconut and stir together.
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6
Pour in the mixture from the pan and stir well together.
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7
Roll level tablespoons of the mixture into balls and place them about 3 cm apart on the lined baking trays.
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8
Depending on size, you will get around 16 biscuits.
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9
Flatten slightly (doesn't matter if you forget!).
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10
Bake for 18 minutes.
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11
Leave to cool on the baking trays for 5 minutes then move to a wire rack to cool completely.
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12
Or enjoy at least a couple warm and slightly gooey.
Chef's Tips
If you prefer a crunchier biscuit, bake at 180 degrees C.
Recipe easily halved for approx. 8 biscuits.
Unbaked mixture can be kept covered in the fridge for a couple of days for baking on demand.
The finished biscuits keep well in a tin for about 5 days.
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