23 Apr Anzac Biscuits
These traditional biscuits, made from oats and golden syrup, are a wonderful way to commemorate Anzac Day.
Prep + Cook Time: 40 Minutes
1 cup (180g) rolled oats (see tips)
1 cup (150g) plain (all-purpose) flour
1 cup (220g) caster (superfine) sugar
¾ cup (60g) desiccated coconut
125g (4oz) butter, chopped
2 tablespoons golden syrup or treacle
1 teaspoon bicarbonate of soda (baking soda)
2 tablespoons boiling water
Preheat ove n to 150°C/300°F. Grease two largeoven trays.
Combine oats, sifted flour, sugar and coconut ina large bowl.
Stir butter and golden syrup in a sma ll saucepanover low heat until butter is melted.
Combine soda and water and add to butter mixture; stir into dry ingredients while mixture is warm.
Place three level teaspoons of mixture on to traysabout 4cm (1½in) apart; flatten slightly.
Bake biscuits for 20 minuet s or until golden brown.
Loosen biscuits while warm; cool on trays.
Tip: It is best to use the traditional oats and not the quick-cooking oats in this recipe. These biscuits canbe stored in an airtight container for up to 1 week.
Every recipe in Retro Baking celebrates those nostalgic family favourites! At just $14.95 – what’s not to love!
Available where all good books are sold and at www.awwcookbooks.com.au or call 136 116 to order.