Anzac biscuits

Ingredients

1 cup rolled oats

1 cup self-raising flour

1 cup shredded coconut

1 cup soft brown sugar

1/4 cup golden syrup or treacle and syrup mixed. (if using treacle, use white sugar, not brown)

125 g butter

2 tbsp boiling water

1/2 teaspoon bicarbonate of soda or 1 teaspoon baking powder

Preheat oven to 160°C fanbake and line 2 oven trays with baking paper for easy clean-up.

Combine rolled oats, flour, coconut and sugar in a large bowl.

Heat together butter, golden syrup and water until butter melts.

Stir in baking soda, then mix into dry ingredients until well combined.

 

Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing room for spreading.

For crunchy biscuits with a chewy centre, lightly flatten with a fork and bake 15 minutes.

Allow to cool on the trays (they will harden on cooling).

 

They will keep for several weeks in an airtight container.

From Annabel Langbein