Anzac Biscuits
Instructions
Preheat oven to 160 degrees. Use 2 non-stick baking trays, or line them with non-stick baking paper.
Sift flour into a large bowl, add the oats, coconut and brown sugar. Stir together.
In a small saucepan, melt the butter, golden syrup and 2 tablespoons of water together over a medium heat until melted. Remove from heat. Stir in the bicarbonate of soda. The liquid should froth up a bit.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of the mixture into balls and place on trays about 5cm apart (to allow for them spreading). Press with a fork lightly to flatten slightly.
Do not worry if you have some left over dry mixture in the bottom of the bowl, just dispose of that.
Bake for 10 mins or until golden brown.
Remove from oven and allow to stand on trays for 5 minutes, before transferring to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks. Can also be frozen.
Note: when these are removed from the oven they will still be soft, but they do harden up a bit on the tray. They are cooked if they are golden.
