Bake a batch of history with these Anzac cookies, a timeless treat that holds a special place in the hearts of many. Originally made by loving hands to send to soldiers overseas, these biscuits are a symbol of care and remembrance. Combining the rustic flavours of oats and coconut with the sweetness of golden syrup, these biscuits are not only a treat for the palate, but also a nod to a proud tradition.
Ingredients:
- 85g Oatmeal
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter, plus extra for greasing
- 1 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda
Method:
Preheat the oven to 180°C (350°F). Grease a baking tray with a little butter.
Mix the oats, flour, desiccated coconut and sugar in a large bowl.
Melt the butter and golden syrup in a small saucepan over a low heat.
Mix the bicarbonate of soda with 2 tablespoons of boiling water and add to the melted butter mixture.
Pour the wet ingredients into the dry and mix well.
Roll tablespoons of the mixture into balls and place them on the baking tray, flattening them slightly.
Bake for 10-12 minutes or until golden brown.
Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
