Anzac biscuits

                                         Anzac Biscuits 

Below is my post about Anzac Biscuits.        

Anzac biscuits were eaten in world war I.  They were sealed tight in a metal tin to keep crisp while being shipped in a navy ship. They were always hard when they arrived so the soldiers broke them and made porridge.

How to make Anzac Biscuits

150 g flour
90 g rolled oat

85 g desiccated coconut

165 g brown sugar

125 g butter

2 tablespoons golden syrup

1 teaspoon bicarbonate of soda

2 tablespoons of water

Preheat the oven to 160c or 140c fan forced. line two baking trays with non-stick baking paper. sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

Put the butter, golden syrup and water into a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of mixture into balls. Place on the trays about 5 cm apart.

Press with a wooden spoon to flatten slightly. Bake for 10-12 minutes or until golden brown.

Set aside on the trays for five minutes, then transfer to a wire rack so it cools completely.

This recipe makes about 24.