110g (1 ¼ cups) rolled oats (Uncle Toby’s)
150g (1 cup) plain flour, sifted
65g (¾ cup) desiccated coconut
150g (¾ cup, firmly packed) brown sugar
1 tsp ground cinnamon
125g butter, cubed
60ml (¼ cup) water
2 tblsp golden syrup
1 tsp bicarbonate of soda
Preheat oven to 150
Combine the rolled oats, flour, desiccated coconut, sugar and cinnamon in a medium bowl, and mix well.
Combine the butter, water and golden syrup in a small saucepan. Place over medium heat, stirring occasionally, until the butter melts. Remove from the heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients and use a wooden spoon to stir to combine.
Roll walnut-size portions of mixture into ball s and place on the lined tray about 5cm apart (the biscuits will spread during cooking). Flatten each ball slightly.
Bake in preheated oven for 22 – 25 mins or until cooked through and beginning to darken around the edges. Set aside for 2-3 mins before transferring to a wire rack to cool.
Hints: Use the base of a glass to flatten these biscuits.
For chewy Anzacs, bake the biscuits for 18 minutes.
Makes 50 (approx) oC. Line a baking tray with non-stick baking paper.
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