Australian Biscuits (Anzac Biscuits)
Ingredients
- 50 gr. (2 oz.) caster sugar
- 110 gr. (4 oz.) butter/margarine
- 25 gr. (1 oz.) golden syrup
- ½ level tsp. bicarbonate of soda
- 1 tbsp. hot water
- 60 gr. (2½ oz.) plain flour
- 85 gr. (3½ oz.) rolled oats
- 25 gr. (1 oz.) coconut
- Preheat oven to 170°C.
- Grease and flour a baking sheet
Method
Cream together the sugar, butter/margarine and syrup. Add the bicarbonate to the hot water, mix and add to the creamed mixture.
Stir in the flour, oats and coconut. Mix well, then using your hands gather the mixture into a firm ball so that it cleans the inside of the bowl. Taking small pieces, form into small balls with wet hands and space well apart on a greased and floured baking sheet. I spaced 16 onto one baking sheet.
Using a fork dipped in water, flatten the biscuits down, at the same time marking the biscuits with ridges. These biscuits do not spread very much, but rise slightly so bear this in mind as to how you want the baked biscuit to look.
Bake 10-15 minutes - moderate oven 170°C. Leave to cool on baking sheet for about 5-10 minutes, then remove to wire rack.
