Friday, April 25, 2003

Anzac Biscuits

Another Aussie treat, this time from my Grandma Poss Cookbook (signed by Julie Vivas!). The first time I made this, I accidentally put in 2 tbsn golden syrup instead of 1 (as the original recipe asks) and it was great, so now I always use double the syrup. This recipe is also good for slices.

Makes 36

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
125g butter
2 tablespoons golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarbonate of soda

Set the oven to 160ÂșC. Line 3 cookie/oven trays with non-stick baking paper.
Mix the rolled oats, flour, sugar & coconut in a medium-size bowl.
Melt the butter & golden syrup in a small saucepan over medium heat. Turn off heat once mixture is bubbling.
Put boiling water in a cup & add the bicarb soda. Quickly stir into the saucepan.
While it is still bubbling, pour mixture into the bowl & stir till well mixed.
Drop teaspoons of biscuit mixture on the trays, leaving about 4cm between each one, as they will spread.
Bake biscuits for 10-15 minutes or until golden (make sure they don't burn!).
Leave on trays to cool.

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