Anzac Biscuits are a very humble biscuit, that was made to last and not spoil, so our diggers could have some nutrients and a taste of home during the war. Now in Australia and New Zealand we enjoy them regularly, but always remember where they come from. Respect evermore #lestweforget
- 150g plain flour
- 100g rolled oats
- 80g desiccated coconut
- 100g brown sugar
- 60g caster sugar
- 125g melted butter
- 2 tablespoons golden syrup
- 2 tablespoons boiling water
- ½ teaspoon bicarbonate of soda
- Preheat oven to 160°C.
- Line 2 baking trays with non-stick baking paper.
- Combine flour, oats, coconut and combined sugar in a large bowl.
- Stir the melted butter, and golden syrup together. Then combine the boiling water and the bicarbonate of soda and add to the butter mix.
- Add to the oat mixture and stir until well combined.
- Roll level tablespoons full of the oat mixture into balls and place, about 5cm apart, on the prepared trays.
- Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden.
- Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.