Traditional ... ANZAC biscuits.
1 cup plain flour
1 cup rolled oats
¾ cup desiccated coconut
¾ cup caster sugar
125 g butter
1 tbsp golden syrup
1½ tsp bicarbonate of soda
2 tbsp boiling water
Preheat oven to slow 150C. Brush 2 oven trays with melted butter or oil. Place flour, oats, coconut and sugar in a large mixing bowl, stir until combined.
Combine butter and golden syrup in small pan, stir over high heat until melted. Mix soda with boiling water, add to melted butter and syrup. Add to flour mixture, stir until combined.
Quick and easy ... These egg-free biscuits are great with a cuppa.
Shape level tablespoonsful of mixture into balls and flatten slightly; place onto prepared trays, about 6 cm apart.
Bake 15–20 minutes or until crisp and golden. Remove from oven, stand 2 minutes.
Loosen biscuits and cool on wire rack.
- Cuisine - Modern Australian
- Course - Snacks
- Occasion - Anzac Day