Anzac Biscuits have been a staple in Australia & New Zealand since the First World War. As these cookies do not spoil they were found to be a useful (and tasty) war ration, women from Australia and New Zealand prepared and sent to soldiers stationed abroad.
1 cup (150g) plain flour
1 cup (80g) desiccated coconut
1 cup (90g) rolled oats
1/2 cup (110g) caster sugar
1/4 cup (55g) brown sugar
2 tablespoon golden syrup
1/2 teaspoon bicarbonate of soda
Preheat oven to 180C. Line 2 baking trays with baking paper. Place the flour, coconut, rolled oats and combined sugar in a large bowl and stir with a wooden spoon to combine.
Place the butter and golden syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until butter is melted. Set aside for 5 mins to cool slightly.
Combine 1 1/2 tbs boiling water and the bicarbonate of soda in a small bowl. Add to the oat mixture along with the butter mixture. Stir until well combined.
Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly. Bake for 15 mins for crisp biscuits. Set aside on the trays to cool completely. The biscuits will harden as they cool.
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