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