Anzac biscuits
- Author: Rachel Page
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 1x
- Category: Cookies
- Method: Baked
- Cuisine: Australian
- 125g (generous 1/2 cup) unsalted butter + a bit extra for greasing
- 160g (1 cup) plain flour
- 100g (generous 1 cup) desiccated coconut
- 180g (scant 1 cup) light brown sugar
- 100g (1 1/3 cup) rolled oats - 'quick cook' oats result in a thicker, more rounded cookie; regular oats make a thinner, but still chewy cookie
- pinch of salt
- 1 tablespoon golden syrup (or light corn syrup)
- ½ teaspoon bicarbonate of soda (baking soda)
- Grease two baking sheets and line them with baking parchment.
- Preheat the oven to 170ºC/150ºC Fan/325ºF (gas mark 3).
- Put the dry ingredients (except for the bicarbonate of soda) in a bowl and mix well.
- Put the butter and golden syrup in a saucepan and cook over a low heat, stirring, until the butter has melted.
- Now mix the bicarbonate of soda with 2 tablespoons of boiling water and add to the butter and golden syrup - it will foam up almost immediately. Pour this over the dry ingredients and bring them together to form a dough.
- Flatten out the dough in the bottom of the bowl and, using a knife, divide it evenly into 8 sections - like cutting up a pie. Use each section to make 3 balls of dough and place well apart on the 2 prepared baking trays.
- Bake for about 15 minutes until golden. Do not over bake as the biscuits should be slightly chewy.
- Cool on a wire rack before enjoying this gorgeous, no fuss, flapjack alternative ...
Keywords: flapjacks, oats, snacks