You really can’t go past a good Anzac biscuit and whether its a thick chewy cookie or one of the thin tough ones, I’m always a fan. They’re a good backup bikkie you can make without having to leave the house for more supplies. This makes them even better I swear. This recipe is for the thick and chewy kind and they’re also super addictive.
1 cup rolled oats
1 cup raw sugar
¾ cup dessicated coconut
1 cup plain flour, sifted
125 g butter, melted
2 tablespoons Golden Syrup
½ tsp bicarb soda
3 tablespoons boiling water
Preheat your oven to 160 degrees fan forced.
Line a baking tray with baking paper.
Place the oats, coconut, flour and sugar in a bowl, stir to combine. Melt the butter and golden syrup in a saucepan over low heat. In a separate bowl, combine the bicarb and boiling water, then add this to the butter/syrup mixture. It should foam up and increase in size. Pour this foaming mess into your dry mix and stir.
Once it’s all combined, roll into golfball sized balls, and drop mixture onto trays, spacing them about 6cm apart. I also squashed mine a little bit to flatten them slightly.
Bake for 15-18 minutes or until golden brown.
Transfer to wire racks and let cool. Definitely sneak one while they’re still warm though. Store in an airtight container.