oaty anzac biscuits

  • 2 cups (180g) rolled oats
  • 1 cup (150g) plain flour 
  • ⅔ cup (150g) caster sugar 
  • ¾ cup (60g) desiccated coconut 
  • ⅓ cup (115g) golden syrup 
  • 125g unsalted butter, chopped 
  • 1 teaspoon bicarbonate of soda 
  • 2 tablespoons hot water
  1. Preheat oven to 160°C. Place the oats, flour, sugar and coconut in a large bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until the butter is melted. Place the bicarbonate of soda and water in a small bowl, mix to combine and add to the butter mixture. 
  2. Pour the butter mixture into the oat mixture and stir until well combined. Spoon heaped tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten into 7cm rounds, allowing room to spread. Bake for 10–12 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely. Makes 25.
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