ANZAC

ANZAC

ANZAC BISCUITS (COOKIES)

Ingredients
(Makes 36)

       1 cup plain flour
       1 cup rolled oats
       3/4 soft brown sugar
       1 cup desiccated coconut
       125gms (4ozs) butter
       2 generous Tblsps golden syrup (light molasses)
       1/2 tsp bicarbonate of soda
       2 Tblsps boiling water

Method:

Pre-heat oven to 180C/350F.

In a large mixing bowl, combine flour, oats, sugar and desiccated coconut. Then, in a medium saucepan, melt together the butter and golden syrup. Mix bicarbonate of soda with the boiling water and add to butter and golden syrup mixture, mixing with wooden spoon. [CAUTION: Mixture will froth considerably.]

Add to the dry mixture in mixing bowl, stir until well-mixed.

Line a baking/biscuit tray with baking paper. Using fingers, form 36 balls (about ping-pong ball size), place on baking tray and flatten slightly with prongs of a fork. The biscuits expand during baking so do not place them too close together, about 5cms (2 inches) apart.

Bake for 15 - 20mins or until golden brown.

Transfer to cooling racks and allow to cool completely.

Note: The biscuits will be soft out of the oven and will crisp up as they cool.

Store in air-tight cookie jar or biscuit bin.

ANZAC

Australia