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Historical recipe: Anzac biscuits
- Preparation and cooking time
- Total time
- Difficulty 2/10
- 85g Porridge oats
- 85g Desiccated coconut
- 100g Plain white flour
- 100g Caster sugar
- 100g Butterplus extra for greasing
- 1tbsp Golden syrup
- 1tsp Bicarbonate of soda
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
step 2
Put the oats, coconut, flour and sugar in a bowl. Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
step 3
Spoon the mixture on to buttered baking sheets – about 2.5cm apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
