Anzac Biscuits

Preparation time: 20 minutes, Baking time: 15-20 minutes (10 minutes, convection), Makes: 30 biscuites

Ingredients

• 150g (1 cup + 2 tablespoons) all purpose flour
• 160g (2/3 cup, 5.6oz)) sugar
• 100g (3½ oz, 1 cup) rolled oats (oat flakes)
• 90g (3oz, 1 cup) desiccated coconut
• 125g (½ cup, 1 stick + 1 tablespoon, 4.5oz) unsalted butter
• 60ml (4 tablespoons, ¼ cup) golden syrup (I used Lyle’s Golden Syrup)
• 1 teaspoon baking soda (bicarbonate of soda)
• 2 tablespoons boiling water

Instructions

1. Preheat oven to 180ºC (360ºF). Line two baking sheets with parchment.
2. Mix the flour with sugar, oats and coconut and stir thoroughly to combine. Make a well in the centre.
3. Combine the butter and golden syrup in small saucepan and stir over low heat until butter has melted and the mixture is smooth. Remove from heat.
4. Dissolve the baking soda in the hot water and immediately stir into the melted butter mixture.
5. Add the melted butter mixture to the  well and stir until combined.
6. Roll round tablespoons of the mixture into balls and place on prepared sheets, 2-inches apart. Flatten the balls slightly.
7. Bake 15-20 minutes or until golden (for crisper biscuits bake for further 5 minutes). Leave on tray 5 minutes then transfer to cooling rack.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
2. I baked the biscuits at 350ºF (180ºC) for 9 minutes in a convection oven.
3. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

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