Anzac Biscuits

Makes 16–18 biscuits

30 min

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
1 cup / 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
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 golden syrup
1 tsp baking soda

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