Anzac Biscuits

Ingredients

• 1 cuprolled oats
• 1 cupdesiccated coconut
• 0.83 cupall-purpose flour
• 1/2 cupsuperfine sugar
• 3 1/2 ozbutter
• 1 tbspgolden syrup
• 1 tspbaking soda, dissolved in 2 tbsp boiling water

Method

1. 1

   Heat the oven to 350°F/fan 325°F/gas 4 (350°F) and line two baking sheets with parchment.

2. 2

   Tip the oats, desiccated coconut, flour and superfine sugar into a large bowl and stir them together.

3. 3

   Melt the butter in a small pan over low heat and stir the golden syrup into it until the two are one glossy mixture.

4. 4

   Dissolve the baking soda in 2 tbsp of boiling water and pour it into the warm butter. It will foam up; stir it through.

5. 5

   Make a well in the dry ingredients, pour the butter mixture in and stir until no loose oats are left anywhere in the bowl.

6. 6

   Drop dessertspoonfuls onto the lined sheets, leaving 2.5 cm (1 in) between them because they spread a long way. Bake in batches for 8–10 minutes, until evenly golden.

7. 7

   Leave them on the sheet for a minute to firm up before lifting them onto a wire rack. They are soft coming out of the oven and crisp as they cool.