Anzac Biscuits

Anzac Biscuits

1 cup plain flour

 cup sugar

1 cup rolled oats

1 cup desiccated coconut

125g unsalted butter

1/4 cup golden syrup (substitute in Maple Syrup)

1/2 tsp bicarb

1 tbsp boiling water

Preheat oven to moderate 180°C. Line a biscuit tray with baking paper

Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.

Combine butter and golden syrup in small pan. Stir over low heat until butter has melted and mixture is smooth; remove from heat. Dissolve bicarb in water; add immediately to butter mixture. It will foam up instantly. Add butter mixture to dry ingredients. Using a wooden spoon, stir until well combined.

Drop one level tablespoon of mixture at a time onto try. Flatten gently with fingers, allowing room for spreading. Bake 20 minutes or until just browned. Transfer from oven to wire rack to cool.

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