ANZAC Biscuits

Anzac Biscuits
Ingredients:

½ Level cup / 75g / 2½ oz plain flour

½ Level cup / 75g / 2½ oz self raising flour

1 Cup / 90g / 3 oz rolled oats (not instant)

1 Cup / 70g / 2½ oz coconut

1 Cup / 200g / 7 oz sugar 

125g / 4½ oz butter

1x 20ml tablespoons of golden syrup 

1 teaspoon bicarbonate of soda (bicarb)

1 tablespoon boiling water

Method:

1. Mix flour, oats, coconut and sugar in a large bowl.  

2. Melt the butter in a large pan over medium heat, add golden syrup 

3. Stir till dissolved, bring gently to boiling point then remove pan from heat.

4. Mix boiling water and bicarb and stir till dissolved. 

5. Add this to the hot melted mixture and stir till it froths up the pan.

6. Add the frothy mixture to the dry ingredients and mix well. If a little dry add ½ tablespoon of extra water to help bind it together.

7. Take a rounded dessertspoon of mixture, roll into a ball. Place balls on baking trays 5 cm apart, (the biscuits will spread).

8. Press biscuits down using a fork, the back of spoon, or the bottom of a cup measure. Place trays in a hot oven.

After 15 minutes take trays (1 tray at a time) out of the oven and press biscuits flat again.

Return trays to oven and continue baking for a further 3 - 4 minutes or until golden brown (they will be soft).

Leave the biscuits on the trays for barely 1 minute - just enough time for the biscuits to firm up slightly before transferring them to a wire rack to finish cooling.

This recipe makes 26 -30 biscuits.