Anzac Biscuits (Women's Weekly)
Cookie & Bar
Ingredients
125 grams (4oz) butter chopped
2 tablespoons golden syrup or treacle (see tips)
1/2 teaspoon bicarbonate of soda (baking soda)
2 tablespoons boiling water
1 cup (90g) rolled oats (see tips)
1 cup (150g) plain (all-purpose) flour
1 cup (220g) firmly packed brown sugar
3/4 cup (60g) desiccated coconut
Description
45 mins
Directions
Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
Stir butter and syrup in a medium saucepan over low heat until smooth.
Stir in combined soda and the water, then remaining ingredients.
Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
Bake for 12 minutes or until golden. Cool biscuits on trays for crunchier biscuit.
Notes
Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon. Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result. Store biscuits in an airtight container for up to 1 week.