Recipe: ANZAC Biscuits

This recipe is one of my trusted 'Women's Weekly Old Biscuit Recipe' favourites.  So trusted that I just typed it out without my notes.  Perhaps a little sad but shows you just how faithful this recipe is.  There is something emazingly sweet about a simple combination of oats and golden syrup but somehow this combination never fails. This recipe is fabulous as it the sweetness of the syrup is enhanced without leaving a buttery/oily film in your mouth. 

With ANZAC day just around the corner try giving this recipe a go as the difference between store bought biscuits and these is significant.  Let the debates in your household begin; soft Versus hard biscuits. 

Ingredients:

1 cup of rolled oats

1 cup of plain flour

1 cup of sugar

3/4 cup of coconut

125 grams of unsalted butter

2 tablespoons of golden syrup

1/2 teaspoon of bicarb soda

1 tablespoon of boiling water

Method:

1. Preheat oven to 160 degrees and line baking trays with baking paper;
2. Combine the oats, sifted flour, sugar and coconut in a bowl;
3. Combine the butter and golden syrup in a saucepan over low heat until the butter is melted;
4. In a small bowl mix the bicarb soda and boiling water until the bicarb soda has disloved and then add to the melted butter mix;
5. Add the melted butter mix to the dry ingredients and mix with a wooden spoon;
6. Place tablespoonfuls of the mixture onto your pre-preperaed trays and bake for about ten minues.

Tips: 
If you like your ANZAC biscuit softer then just cook them for less time.
If you don't have plain flour you can just substitue to use self raising flour (and take out the bicarb) but allow more room for them to rise.