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Anzac Biscuits




Source of Recipe


The Australian Women's Weekly Cooking Class Basic


Recipe Introduction


You can make these biscuits as large or as small as you like, but this will alter the fat and kilojoule content of each biscuit.

Biscuits can be eaten as soon as they have cooled.

Biscuits can be stored in airtight containers a week or frozen for up to 2 months


List of Ingredients




1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (200g) firmly packed brown sugar
½ cup (45g) desiccated coconut
125g butter
2 tablespoons golden syrup
1 tablespoon water
½ teaspoon bicarbonate of soda


Recipe



Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, golden syrup and the water in small saucepan. Stir constantly over medium heat until butter is melted; stir in soda. Stir mixture into dry ingredients.

Place rounded teaspoons of mixture 5cm apart on lightly greased oven trays; bake in moderately slow oven about 20 minutes or until biscuits feel slightly firm. Use spatula to loosen biscuits on trays; cool on trays.