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ANZAC Biscuits

  • IMG_62631 cup rolled oats
  • 1 cup plain flour
  • 1 cup sugar
  • ¾ cup coconut
  • 2 tablespoons powdered milk
  • 2 tablespoon golden syrup
  • 150 grams butter
  • 1 ½ teaspoon sifted bicarbonate of soda
  • 2 tablespoons boiling water
  1. Preheat oven to 180ᵒC
  2. Grease 2 oven trays and line with baking paper
  3. Combine rolled oats, sifted flour, sugar, coconut and powdered milk in a large bowl
  4. Melt the butter and golden syrup in a saucepan
  5. Measure the boiling water into a cup, then add the sifted bicarbonate of soda
  6. Immediately add the boiling water mixture to the warm melted butter mixture; the mixture will froth up to about double in size
  7. Pour the liquid over the dry ingredients and mix well; the mix will be quite firm
  8. Measure heaped teaspoonfuls of the mixture and roll into balls
  9. Place the biscuit dough balls onto the oven trays and slightly flatten
  10. Bake in a moderate oven (180ᵒC) for 12 to 15 minutes
  11. Allow to cool slightly before lifting on to a wire cooling rack to set until firm

(Makes approximately 28 biscuits)

Anzac biscuits were originally baked by wives and mothers and sent to Australian and New Zealand soldiers while they were on the battlefields during World War 1.

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