Anzac Biscuits

During WWI, these Anzac biscuits were made by the soldiers' wives & sent to them as they don't spoil easily, even when in transportation.

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Author: S Jones

Ingredients

1 1/4 cups plain flour sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut
2 TBSP golden syrup
150 g butter
1/2 tsp bicarbonate soda
1 1/2 TBSP water

Instructions

Preheat oven to 170°C.
Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
Mix the bicarbonate soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Pour into the dry ingredients and mix together until fully combined.
Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Leave space between the balls for spreading.
Bake for 12 minutes or until golden brown.

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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.