CHEWY ANZAC BISCUITS
Ingredients
½ cup plain flour
½ cup self-raising flour
1 cup90g rolled oats
1 cup desiccated coconut
1 cup sugar
125g butter
2 tablespoon of golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
Method
- Pre-heat oven to 170˚C or 150˚C fan forced. Line two baking trays with baking paper, or lightly grease.
- Mix flours, oats, desiccated coconut and sugar in a large bowl.
- Melt the butter in a large pan over medium heat, and add golden syrup. Stir till dissolved. Bring to a gently boil and remove from head.
- Mix boiling water and bicarb and stir till dissolved. Add this to the hot melted mixture and stir till it froths up the pan.
- Carefully add the frothy mixture to the dry ingredients and mix well. If a little dry, add ½ tablespoon of extra water to help bind it together.
- Take a rounded dessertspoon of mixture, roll into a ball. Place balls on baking trays 5cm apart, the biscuits will spread.
- Press biscuits down using a fork, the back of spoon, or the bottom of a cup measure. Place trays in oven.
- After 15 minutes take trays out of the oven and press biscuits flat again.
- Return trays to oven and continue baking for a further 3 to 4 minutes or until golden brown.
- Leave the biscuits on the trays for barely a minute – just enough time for the biscuits to firm up slightly before transferring them to a wire rack to finish cooling.
