Anzac biscuits

Makes 12-15 biscuits

Skye Gyngell
Sunday 20 February 2011 01:00

I have eaten these biscuits since I was a small child. Sweet (but not cloying so) crunchy and brittle when cooked, they were originally made for Australian soldiers who fought at Gallipoli, and have an iconic place in Australian history.

85g/3¼oz oats
85g/3¼oz dessicated coconut
100g/3 oz caster sugar
A small pinch of salt
100g/3 oz plain flour
1 tbsp golden syrup
100g/3 oz unsalted butter – plus a little extra for greasing the baking tray
1 tsp bicarbonate of soda

Pre-heat the oven to 180C/350F/Gas4. Put the oats, coconut, sugar, salt and flour into a bowl. Stir to combine and set aside.

Put the golden syrup and butter in a small saucepan and melt gently over a low heat. Add 2 tablespoons of boiling water.

Remove from the heat and stir in the bicarb. Make a well in the centre of the dry ingredients and mix the syrup in well.

Grease a baking tray and spoon generous tablespoons of the mix on to the tray, well spaced to account for spreading.

Bake on the middle shelf for 10 minutes, then remove and place on a wire rack to cool.

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