Anzac Biscuits

Serves: 12

Difficulty:

Cuisine:

Saved:

Australian

570

Recipe by: Megann's Kitchen

:: I first made ANZAC biscuits for my husband while he was deployed in Iraq. I have since sent quite a few batches of these cookies to friends overseas & they have stood the test of the current wartime mail system, as they would have many years ago. A delightful cookie, any day of the week!

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Anzac Biscuits

Ingredients:

Anzac Biscuits

1 1/4 cups plain flour, sifted

1 cup rolled oats

1/4 cup brown sugar

1/4 cup white sugar

3/4 cup desiccated coconut

2 tablespoons golden syrup or treacle

150g unsalted butter, chopped

1/2 tsp bicarbonate of soda

1 Tbs hot water

Method:

Anzac Biscuits

Preheat oven to 160°C (325°F) & line 2 cookie trays.
Place the flour, oats, sugars & coconut in a large bowl & stir to combine. In a small saucepan, place the golden syrup & butter, stirring over low heat until the butter has melted. Remove from heat.
Mix the bicarbonate of soda with the water & add to the golden syrup mixture. It will form incredible bubbles whilst stirring. Pour into the dry ingredients & mix until fully combined. Roll 2-3 Tbs of mixture into balls & place on the lined baking trays, leaving plenty of space between each one.
Bake for 8 minutes. Remove from oven & press firmly down with a flat-bottomed glass in order to produce a uniform cookie. Place back into the over for another 4 minutes, or until golden brown.

Tips & Hints:

Megann's Kitchen Notes :: If making with toddlers, be careful with the hot ingredients. :: I could have easily used a smaller measurement & yielded more, yet smaller, biscuits. What can I say, I like big ANZACs! :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::