ANZAC Day, celebrating the Australian and New Zealand Army Corp in the 1st World war, is almost here, which means it’s time to start making our favorite quick and easy “biscuit” of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.
1¼ cups (110g) rolled oats
1 ¼ cups (110g) desiccated coconut
1 cup (150g) plain flour
150g unsalted butter
¼ cup (90g) golden syrup
1 cup (220g) raw sugar
½ tsp bicarbonate of soda
Preheat oven to 180°C/350F.
Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.
Using a wooden spoon, combine butter and oat mixture. Using 1 tbs mixture each, roll into 24 equal-sized balls. Divide between two baking paper-lined baking trays, leaving 3cm between each.
Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all “biscuits” are golden.
Remove from oven and cool completely on a wire rack.