Today is ANZAC Day and there's no better day than today to bake a batch of these biscuits. There are many variations and this is the one I used. Adapted from "The Margaret Fulton Cookbook, The Australian Classic". Hope you get a chance to bake a batch today... well with this rain it's the best day to stay indoors and enjoy with a cuppa.
1 cup rolled oats
¾ cup desiccated coconut
1 cup plain flour
1 cup sugar (I used ½ cup)
125g butter or margarine
1 tablespoon golden syrup
2 tablespoon boiling water
1 ½ teaspoons bicarbonate of soda
1. Preheat oven to 150oC (140oC fan forced) and line a baking tray with baking paper.
2. In a large bowl mix together the oats, coconut, flour and sugar and set aside.
3. Melt the butter and golden syrup over a gentle heat, and then add the boiling water mixed with the bicarbonate of soda. Pour into the mixed dry ingredients and blend well.
4. Form balls from the mixture and flatten between the palms of your hands.
5. Place on the baking tray and bake at 150oC (fan forced) for 20 mins or until brown.
6. Biscuits will still be soft when they are ready but will harden as they cool. Allow to cool on oven tray before storing in airtight container.