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Anzac Biscuits
From recipetineats.com
Makes 16–18 biscuits
30 min
Crispy-edged Australian oatmeal biscuits with golden syrup, coconut and oats; buttery with a toffee flavour.
| prepPreheat oven to 180°C / 350°F (160°C fan forced) | ||||
| prepLine 2 baking trays with baking paper | ||||
| 1 cup / 250 g plain flour | Mix dry ingredients | Combine wet into dry, form into balls & flatten | Bake 180°C / 350°F, 15 min, swap trays halfway | Cool on trays 5 min, transfer to rack to crisp |
| 1 cup / 90 g rolled oats | ||||
| 1 cup / 85 g desiccated coconut, unsweetened | ||||
| 3/4 cup / 150 g white sugar, preferably caster / superfine | ||||
| 150 g / 5 oz unsalted butter | Melt butter & golden syrup, add baking soda | |||
| 4 tbsp / 60 ml golden syrup | ||||
| 1 tsp baking soda | ||||
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