ANZAC Biscuits

A classic. A favourite. Make sure you make these ANZAC biscuits this ANZAC Day long weekend. They’re chewy and delicious and are sure to be gone in a flash.

Makes approx. 18-20 biscuits

INGREDIENTS:

1 1/2 cups rolled oats

1 cup plain flour

1 cup desiccated coconut

2/3 cup caster sugar

150g unsalted butter

1/3 cup golden syrup

1 teaspoon bicarb soda

2 tbsp hot water

METHOD:

Preheat the oven to 180˚C.

  1. In a large heat-proof bowl, combine the rolled oats, flour, coconut and sugar together and mix well.

  2. In a medium sized saucepan over medium-low heat, add the butter and golden syrup, stirring gently while the butter melts.

  3. In a small jug, combine the bicarb soda with the hot water and give it a quick stir (this helps the bicarb to dissolve).

  4. Pour the bicarb soda mixture into the saucepan over the stove and watch the mixture bubble and rise! This happens because the bicarb soda reacts with the other liquids to form a gas.

  5. Remove the saucepan from the stove and pour the golden liquid mixture into the dry ingredients. Use a spoon to mix them together well.

  6. Line a baking tray with baking paper.

  7. Roll 1 tablespoon of mixture into a ball and place on the lined baking tray. Repeat with the remaining dough, making sure to keep some space between each cookie as they will spread out in the oven.

  8. Bake in the oven for 15-20 minutes. Once cooked, allow to cool on the the tray for 2-3 minutes before transferring to a wire cooling rack. Enjoy!

NOTES:

Depending on your oven and the position of your cookies in the oven, your cooking time may vary. Be sure to check on your cookies after 10 minutes so that you can gauge whether they are cooking faster or slower.