Anzac biscuits

Anzac biscuits

(Recipe from Sunday Times magazine – Olivia Tully)

This is the most successful recipe I have used for Anzac biscuits.

1 cup flour

1 cup castor sugar

1 cup coconut

2 cups rolled oats

125g butter

2 tbsp golden syrup

1tsp baking soda

3 tbsp boiling water

Mix flour, sugar, coconut, and oats to make a well in the centre.

Melt butter and golden syrup together. Dissolve baking soda in water.

Combine all, roll into balls and press onto greased baking trays.

Bake 180 degrees Celsius for 15 minutes.

Space them out as they spread a bit – reduce the temperature to 170 degrees in a fan oven – they may cook a little quicker than 15 minutes too – so you need to watch they don’t burn.

(To vary the recipe you can take ½ cup of rolled oats out, add ½ cup sultanas and an extra ½ of flour).