Cookbook:ANZAC Biscuits

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See also: Cookbook:Anzac Biscuits

Ingredients[edit | edit source]

  • 1 cup plain flour
  • 1 cup rolled oats (regular oatmeal) uncooked
  • 1 cup desiccated coconut
  • 1 cup brown sugar
  • 1/2 cup butter
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 2 tbsp boiling water

Procedure[edit | edit source]

Combine the flour (sifted), oats, coconut and sugar in a bowl.

Melt the butter and Golden Syrup in a saucepan over a low heat.

Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.

Pour the liquids into the dry ingredients and mix well.

Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.

Bake in a moderate oven, 180C / 350F, for 15-20 minutes.

Cool on a wire rack and seal in airtight containers.

Notes, tips, and variations[edit | edit source]

The American tablespoon is a little smaller than the British/Australian tablespoon, so be generous with your Golden Syrup and Water.

And never, ever call them ANZAC cookies - please retain their original and historic name.