INGREDIENTS


110g/4oz rolled oats
55g/2oz plain flour
55g/2oz dessicated coconut
85g/3oz soft light brown sugar
75g/2½oz butter
2TBS golden syrup

1tsp bicarbonate of soda
1TBS boiling water

METHOD


Makes 20

  1. Preheat oven to 140c fan oven/320f/GM3/AGA-baking oven with cold plain shelf. Line 2 baking sheets with baking parchment.
  2. Mix the rolled oats, plain flour, dessicated coconut and sugar in a large bowl.
  3. Place the butter and golden syrupinto a saucepan and gently melt together. Remove from the heat.
  4. Mix the bicarbonate of soda and boiling water together, then pour into the melted butter and golden syrup.
  5. Tip into the dry ingredients and stir well, use your hands to bring the mixture together.
  6. Drop spoonfuls of the mixture on to the baking sheets, leaving good space between them because they will spread a fair bit in the oven.
  7. Bake for 10mins, until beautifully golden. Remove from the oven and cool on wire racks.  As they cool they will become crisp.

 

Think Ahead & Helpful Hints

  • ANZACs were first baked by families and friends of the Australian and New Zealand Army Corps serving during WW1. Eggs weren’t used in the making of the biscuits so that the biscuits could last for longer on their way to the front lines.
  • These biscuits will last for up to a week in a kilner jar or airtight tin.
  • They are delicious sandwiched together with vanilla ice cream.