Classic Australian Anzac biscuits — chewy-crisp rounds of oats and coconut bound with golden syrup and baked until golden and irresistibly moreish.
- 85g Porridge Oats
- 85g Desiccated Coconut
- 100g Plain Flour
- 100g Caster Sugar
- 100g Butter
- 1 tblsp Golden Syrup
- 1 teaspoon Bicarbonate Of Soda
Video
Preparation
- Heat the oven to 180C/160C fan/gas 4. Put the oats, coconut, flour and sugar into a bowl.
- Melt the butter in a small pan and stir in the golden syrup. Dissolve the bicarbonate of soda in 2 tbsp boiling water, then stir it into the butter and golden syrup.
- Make a well in the dry ingredients, pour in the warm butter mixture, and stir gently until everything comes together.
- Drop dessertspoonfuls onto buttered baking sheets, spacing them about 2.5cm/1in apart to allow for spreading.
- Bake in batches for 8–10 minutes until golden, then transfer to a wire rack to cool.
