1 cup rolled oats
1 cup plain flour
¾ cup sugar
¾ cup desiccated coconut
1 tablespoon golden syrup
1 teaspoon bi-carb soda
Directions to Cook:
Preheat oven to 150°C.Grease and line two biscuit trays with baking paper. Mix sifted flour, oats, sugar and coconut together in a bowl.
Melt golden syrup and butter together in a small saucepan. Mix bi-carb soda with 2 tablespoons of boiling water and add to butter and syrup mix. Stir until frothy.
Add to dry ingredients. Mix until well combined.
Tightly squeeze heaped tablespoonfuls of mixture into balls using your hands. Place compacted balls onto baking trays and flatten slightly with a fork, being careful not to crack.
Bake for 15-20 minutes. Cool on tray for 5 minutes then transfer to a wire rack. Biscuits will harden as they cool.
Note: A slow oven is key, if Anzac biscuits are cooked at high temperature, they will brown before they are cooked.
Variations: Drizzle biscuits with melted chocolate.
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