ANZAC Biscuits

Ingredients

1 cup rolled oats

1 cup plain flour

1 cup caster sugar

¾ cup desiccated coconut

150g butter

2 tbs golden syrup

2 tbs boiling water

1½ tsp bicarb soda

 

Method

1. Preheat oven to 150°C
2. Combine oats, flour, sugar and coconut in a large bowl. Mix to combine
3. Melt golden syrup and butter together in a saucepan over medium heat
4. In a small bowl, mix together the soda and boiling water
5. Add the soda mix to the butter/syrup mix. Stir to combine. The mixture should froth up.
6. Add the wet mixture to the dry ingredients and stir to combine
7. Using a teaspoon as a size gauge, spoon mounds of dough onto lined trays, allowing space for the biscuits to spread.
8. Bake for 15-20 minutes.  
9. Let biscuits cool on the tray for approx. 5-10 minutes before transferring to a wire rack to cool completely

These bikkies are the more traditional chewy version and quite different from the “anzac cookies” (what a bloody abomination!) that you can find in supermarket bakery sections. They will spread into disks of sweetness with a crisp edge. Any oats that poke out of the mix will get a darker brown hue. This is just as ANZAC biscuits should be – and sturdy enough to be sent in care packages to the diggers on the war front.