Anzac Biscuits
Serves
16
Total Time
23mins
Calories
120
Sweet cookies with oats and coconut, originally sent to the Australian and New Zealand Army Corps serving in World War I.
- Rolled oats85 g
- Unsweetened shredded coconut85 g
- All purpose flour100 g
- Granulated sugar100 g
- Unsalted butter100 g
- Golden syrup1 tablespoon
- Baking soda1 teaspoon
- Water2 teaspoonsboiling
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Line a clean baking sheet with parchment paper
- 3. Add rolled oats, unsweetened shredded coconut and all purpose flour to a clean large mixing bowl
- 4. Mix in granulated sugar to the dry ingredients and set aside
- 5. Add unsalted butter and golden syrup to a clean saucepan
- 6. Heat until melted
- 7. Add baking soda to a clean small bowl
- 8. Mix in water into the soda until dissolved
- 9. Transfer soda mixture to syrup
- 10. Transfer syrup to the dry ingredients
- 11. Mix until combined
- 12. Scoop dough onto baking sheet
- 13. Bake until golden brown - 8 min, 170°C
- 14. Transfer onto cooling rack
Method
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