ANZAC Biscuits

Instructions

1. Preheat oven to 160 °C fan-forced. Line two large baking trays with baking paper.
2. In a large bowl, combine the oats, coconut, flour and sugar. Mix well.
3. Melt the butter and golden syrup together in a small saucepan over low heat, stirring until smooth.
4. Dissolve the bicarbonate of soda in the boiling water, then add this to the butter and golden syrup mixture — it will foam briefly. Stir well.
5. Pour the wet mixture over the dry ingredients and stir until fully combined. The mixture should hold when pressed.
6. Roll level tablespoons of mixture into balls and place on the prepared trays 5 cm apart. Flatten slightly with the back of a spoon.
7. Bake for 12–15 minutes until deep golden — they will be soft in the centre but will firm as they cool. For crunchier biscuits, bake 2 minutes longer.
8. Cool on the trays for 5 minutes before transferring to a wire rack. Store in an airtight container for up to 2 weeks.

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