ANZAC Biscuits

Ingredients

140g (1½ cup) rolled oats

150g (1 cup) plain flour

90g (1 cup) desiccated coconut

165g (¾ cup, firmly packed) brown sugar

125g butter, cubed

60ml (¼ cup) water

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

Makes: 20

Preparation: 20 minutes

Baking: 18-20 minutes

Method

1. Preheat oven to 170°C (150°C fan-forced). Line 2 large oven trays with baking paper.

2. Put the rolled oats, flour, coconut and brown sugar in a medium mixing bowl and stir to combine.

3. Put the butter, water and golden syrup in a small saucepan and heat over medium heat, stirring occasionally with a wooden spoon, until the butter melts.

4. Remove from the heat, add the bicarbonate of soda and stir to combine – this mixture will foam.

5. Add to the dry ingredients and stir with the wooden spoon until well combined.

6. Roll heaped tablespoonfuls of the mixture into balls and place about 7cm apart on the lined trays.

7. Use your fingers or the bottom of a glass to flatten the balls until about 1cm thick and about 6cm in diameter.

8. Bake in preheated oven for 18-20 minutes, swapping the trays after 10 minutes, or until golden and cooked through.

9. Remove the biscuits from the oven and cool on the trays. Repeat with any remaining biscuit mixture.

Baker's Tips

To make chewy Anzac Biscuits, reduce the baking time to 15 minutes, swapping the trays around after 8 minutes.

These biscuits will keep in an airtight container at room temperature for up to 2 weeks (if they last that long!)

Recipe by Anneka Manning