The perfect accompaniment to a cup of tea, these classic biscuits mark Anzac Day in the most comforting way.
1 cup rolled oats
1 cup plus 2 tablespoons plain flour
1 cup desiccated coconut
¾ cup brown sugar
¼ cup golden syrup
125 grams butter, chopped
2 tablespoons boiling water
½ teaspoon baking soda
EQUIPMENT:
Line two oven trays with baking paper.
Preheat the oven to 160°C fan bake.
Put the oats, flour, coconut and brown sugar in a large bowl and stir to combine. Put the golden syrup, butter and boiling water in a small pot and heat until the butter is melted. Whisk until combined, leave for 2 minutes, then whisk in the baking soda.
Add the wet ingredients to the dry ingredients and stir until well incorporated.
Roll into 12 balls and place, well separated, on the baking trays. Flatten lightly with the palm of your hand and bake for 12-15 minutes for slightly soft and chewy biscuits, and 20 minutes for harder. Leave to cool on the trays before storing in an airtight container. MAKES 12 LARGE BISCUITS
