Anzac biscuits

Method5 steps · about 35 min

1. 1

   Step 1: Heat the oven to 180°C conventional, 160°C fan or gas 4. Mix the 85 g oats, 85 g desiccated coconut, 100 g plain flour and 100 g caster sugar in a bowl.

   Uses 85 g porridge oats · 85 g desiccated coconut · 100 g plain flour · 100 g caster sugar

2. 2

   Step 2: Melt the 100 g dough butter gently in a small pan and stir in the 1 tbsp golden syrup. Dissolve the 1 tsp bicarbonate of soda in 2 tbsp boiling water, then stir that solution into the melted butter and syrup.

   Uses 100 g butter for the dough · 1 tbsp golden syrup · 1 tsp bicarbonate of soda · 2 tbsp boiling water

3. 3

   Step 3: Make a well in the mixed dry ingredients. Pour in the complete melted butter, syrup and dissolved-soda mixture and stir gently until combined into biscuit dough.

   Uses Complete mixed dry ingredients · Complete wet mixture, including its two tablespoons water

4. 4

   Step 4: Grease baking sheets with a little extra butter. Spoon the mixed dough into about 20 dessertspoon-sized portions, leaving at least 2.5 cm (1 inch) between them so they can spread. Bake in batches for 8–10 minutes per batch, until golden; check at 8 minutes.

   Check biscuit batch · 8 minUses Complete dough portioned into about twenty biscuits · Extra butter for greasing; amount not specified

5. 5

   Step 5: Transfer each batch of baked biscuits to a wire rack and leave to cool before serving or storing.

   Uses All baked biscuits as each batch is ready