The classic Anzac biscuit: oats, coconut and golden syrup, baked until deep golden and snappy.
Ingredients List
Method
- Preheat the oven to 175ºC. Line 2 large baking trays with baking paper.
- Sift the flour into a large bowl, then add the sugar, oats and coconut.
- In a small saucepan, melt the butter, then add the golden syrup and 1 tablespoon of water. Stir in the bicarb of soda, then add to the oats mixture. Stir to combine. Take approximately 1 heaped tablespoon of biscuit mixture and roll into a ball. Repeat until all the mixture has been used (you’ll have approximately 20 balls).
- Place the balls on a tray, gently press down to flatten, spaced apart to allow for spreading.
- Bake for 15 to 20 minutes, rotating the trays halfway through the cooking time, or until a deep golden brown top and bottom and should snap when broken in half.
Gold Standard
