Anzac biscuits are the recipe that every good Aussie or Kiwi should have. In honor of our lost soldiers I love to make them at this time of year. Every year I vow they are that good I will make more often and I should! They last for ages because of the lack of eggs, and because they are egg free a super easy bring a plate for people with allergies!
1 cup rolled oats
1 cup raw sugar
¾ cup dessicated coconut
1 cup plain flour
125 g butter
2 tablespoons Golden Syrup
½ tsp bicarb soda
3 tablespoons boiling water
Preheat the oven to 180 degrees.
In a bowl put the oats, coconut, flour and sugar, stir to combine.
Melt the butter and golden syrup in a bowl. (I did it in the microwave). Add the bicarb and boiling, it will foam up.
Add the butter mix into the dry mix and stir until combined.
Roll into golfball sized balls, or, using a spoon, drop mixture onto trays, spacing them about 6cm apart.
Bake for 15-18 minutes or until golden brown.
Enjoy! These are full of buttery oaty goodness. In an airtight container these biscuits will last weeks! (If they last that long)