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ANZAC biscuits

AWW
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Ingredients

  • 1 cup (90g) traditional rolled oats
  • 1 cup (150g) plain flour
  • 1 cup (220g) caster sugar
  • ½ cup (40g) desiccated coconut
  • 125g butter, chopped
  • 2 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon boiling water

Preparation method

Preheat the oven to slow (150°C/130°C fan-forced).

Combine the oats, sifted flour, sugar and coconut in a large bowl. Combine the butter and golden syrup in a pan, stir over a low heat until the butter is melted.

Combine the soda and water, add to the butter mixture; stir into the dry ingredients while the mixture is warm.

Roll 1 heaped teaspoon of mixture into a ball; repeat with remaining mixture, placing the balls about 4cm apart on greased oven trays. Flatten balls slightly and bake in a slow oven for about 20 minutes or until golden brown. Loosen the biscuits on the tray while warm; cool on trays.

Suitable to freeze. Butter mixture suitable to microwave.

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