ANZAC Biscuits
lngredients:
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup plain flour
- 3/4 cup brown sugar
- 125g (1/2 cup) unsalted butter
- 2 tablespoons golden syrup (or treacle)
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
Instructions:
Preheat the oven to 160°C (320°F). Line a baking tray with parchment paper.
Mix the dry ingredients: In a large bowl, combine the oats, coconut, flour, and brown sugar.
Melt the butter and golden syrup: In a small saucepan, melt the butter and golden syrup over low heat until smooth and combined.
Activate the baking soda: In a small cup, mix the baking soda with the boiling water (it will bubble up). Add this to the butter and syrup mixture, then stir well.
Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until everything is well combined.
Shape the biscuits: Roll tablespoonfuls of the mixture into balls and place them onto the prepared baking tray. Press them down slightly with a fork.
Bake: Bake in the preheated oven for about 10-12 minutes or until golden brown. Be sure not to overbake them, as they can become too hard.
Cool: Let the ANZAC biscuits cool on the tray for a few minutes before transferring them to a wire rack to cool completely.