Ingredients
100g unsalted butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
120g plain flour
80g porridge oats
100g golden caster sugar
80g desiccated coconut
1 teaspoon vanilla extract
zest from 1 orange
Method
Celebrate Anzac Day with these Anzac biscuits – crisp on the outside and deliciously chewy in the middle, you’ll love them!
- Preheat the oven to 180ºC/350ºF/gas 4. Line 2 large baking trays with greaseproof paper.
- Melt the butter in a small pan over a low heat, then stir in the golden syrup. In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture.
- Combine the flour, oats, sugar and coconut in a medium bowl. Make a well in the middle, then add the butter mixture, vanilla extract and orange zest. Give the wet ingredients a good mix, then gradually stir in the dry ingredients to combine.
- Place heaped tablespoons of the mixture onto the prepared baking trays, leaving a rough 3cm gap between each one. Place in the hot oven for around 10 minutes, or until golden, then transfer to a wire cooling rack to cool completely.
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