ANZAC Biscuits

Method:

1. Pre-heat oven to 180ºC (350ºF). Line two trays with baking paper and set aside. Put the jug onto boil. 

2. Combine the flour, sugar, oats, and coconut in a bowl and set aside. Put the butter and golden syrup into a small pot over a medium/high heat to melt, stirring often so the golden syrup doesn’t catch on the bottom. While the butter is melting, put the boiling water into a small bowl and stir in the baking soda to dissolve. Add this to the melted butter mixture. Make a well in the centre of the dry ingredients and pour in the liquids. Mix well to combine

3. Take a heaped tablespoon of mixture and shape into walnut sized balls and place on the prepared baking trays, keeping space between each one as they spread slightly when baking. Press flat slightly (the flatter they are the crispier they bake, so make them how you like them). 

4. Bake for 15-20 minutes, or until golden brown. Cool on the tray for 5 minutes before removing and cooling completely on a wire rack. Stores for several weeks in an airtight container. 

15mins@ 170 fanbake, +3 if they meld together.