Anzac Biscuits
Crunchy oat and golden syrup biscuits, originally baked to nourish and honour ANZAC soldiers.
Ingredients:
1 cup flour
1 cup soft brown sugar
1 cup desiccated or thread coconut
1 cup rolled oats
½ cup slivered, flaked or finely chopped almonds
½ cup dried cranberries
125 grams butter
2 tablespoons golden syrup
½ teaspoon baking soda
2 tablespoons water
Directions:
- Preheat the oven to 180°C (160°C fan bake). Place a rack on either side of the centre of the oven to ensure even cooking. Grease two baking trays.
- In a large bowl, stir together the flour, sugar, coconut, oats, almonds and cranberries and make a well in the centre.
- Melt the butter and golden syrup together in a saucepan over low heat. Dissolve the baking soda in the water and stir it into the butter mixture. Pour the mixture into the dry ingredients and mix well.
- Roll large tablespoonfuls of the mixture into balls about the size of a small apricot and place on the prepared trays, leaving room for the biscuits to spread. Using the palm of your hand, flatten the biscuits a little.
- Bake in the oven for 15–18 minutes, or until the biscuits are golden and have spread and risen a little. Transfer to a cake rack to cool.
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