Anzac biscuits are a time honored Australian tradition.
• 150g (1 cup) plain flour
• 220g (1 cup) sugar
• 100g (1 cup) rolled oats
• 90g (1 cup) desiccated coconut
• 125g butter
• 1 tablespoon golden syrup
• 2 tablespoons boiling water
• 1 teaspoon bicarbonate of soda
Preheat the oven to 180 degrees C and lightly grease two baking trays.
Combine the flour in a bowl with the sugar, rolled oats and coconut. Melt the butter in a saucepan with the golden syrup over medium heat. Combine the boiling water with the bicarbonate of soda and stir to dissolve.
Add to the butter mixture and mix well, then stir into the dry ingredients until thoroughly combined.
Drop teaspoons of the mixture onto the trays, allowing room for spreading.
Bake for 10 minutes, or until golden brown.
Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Note: They’re more on the crunchy side but it depends how long you bake them for.
We’ve heard half the sugar works just as well but haven’t tested it.