Anzac Biscuits
Makes approx 30
Ingredients
- 1 cup rolled oats
- 1cup SR flour
- 1 cup desiccated coconut
- ½ cup brown sugar
- ½ tsp of bicarb soda
- 2 tblspns boiling water
- 125g butter
- 3 tblspns golden syrup
Method
- Preheat oven to 160°C
- Mix all dry ingredients except bicarb.
- Melt butter in microwave or on stove top, remove from heat and add golden syrup Dissolve bicarb in boiling water and then add to the butter mix.
- Add the butter mix to the dry ingredients and mix through well.
- For nice chewy Anzacs the mix should be moist (not crumbly) if the mix is crumbling add another tblspn or two of boiling water.
- Place spoonfuls of mixture onto greased trays and press with the back of a fork
- Bake for 12 – 15 minutes, until golden.
Anzac Biscuits are a family favourite from the very young to the elderly, the recipe for what we call Anzac Biscuits pre-dates the Gallipoli Landings. It can be traced back to Scotland and the traditional Scottish Oat cakes. The name has as much to do with Australia's desire to recognise Anzac as with the idea that they were actually part of the staple diet at Gallipoli.
