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 

Anzac biscuits

Annabel Langbein's recipe...

I tried the 'flattening' so they would be chewy on the inside, and baked for the required 20 minutes, but think that 15 minutes next time would probably be better.

• 1 cup wholegrain rolled oats
• 1 cup flour
• 1 cup thread coconut
• 1 cup soft brown sugar
• ¼ cup golden syrup
• 125g butter
• 2 tbsp boiling water
• ½ tsp baking soda

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 golden syrup, butter and boiling water until butter melts. Stir in soda, then mix into dry ingredients until well combined.

Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing a little room for spreading. For biscuits that are crunchy on the outside but a little chewy inside, lightly flatten with a fork or damp fingers and bake until lightly golden (about 20 minutes). For chunky, super-hard biscuits, bake for about 30 minutes. For very crunchy thin biscuits, press dough very flat and bake for about 15 minutes. 

Tip: If you don't have golden syrup you can use honey or maple syrup instead.