Dessert

ANZAC Biscuits

Enjoy your ANZAC biscuits with a cup of tea or as a snack anytime.

10-12

15 mins

15 mins

Preheat your oven to 170°C (150°C fan-forced). Line two baking trays with non-stick baking paper.
In a large bowl, combine the plain flour, rolled oats, desiccated coconut, and caster sugar. Make a well in the centre.
In a small saucepan, melt the butter and golden syrup over low heat, stirring until fully combined.
Dissolve the bicarbonate of soda in boiling water and add it to the melted butter mixture. It will foam up.
Pour the butter mixture into the dry ingredients and stir until combined and a sticky dough forms.
Roll tablespoons of the mixture into balls and place them on the prepared trays, allowing room for spreading. Flatten slightly with the back of a fork.
Bake for 12–15 minutes, or until golden brown. The biscuits will harden upon cooling.
Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.