Anzac Biscuits (Australian)
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar
1 teaspoon finely grated lemon rind
125g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.
Sift flour into a bowl and add oats, coconut, sugar and the lemon rind and stir well.
Melt the butter and golden syrup on the stove or in a microwave and stir to combine.
Combine the bicarbonate of soda with the boiling water, stir well then add to the butter and syrup mixture.
Make a well in the centre of the dry ingredients and add the wet ingredients and stir till combined.
Roll teaspoons full of mixture into balls and place on the baking tray, flattening slightly. Space the biscuits an inch apart to allow for spreading.
Bake for 13 minutes or till golden brown, making sure to swap the trays halfway through for even cooking. Let biscuits stand on the tray for 5 minutes before transferring to a wire rack to cool.
Pairs Well With
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I, hence the name. As the ingredients for the biscuits do not spoil and kept well during naval transportation, they were often sent to the soldiers by their wives and mothers.
Submitted by: "The Jacob's"