Chewy Anzac Biscuit’s
Ingredients
150 g butter salted
90 g golden syrup (3 tablespoons)
1 tsp baking soda
150 g plain flour (1 cup)
85 g rolled oats (3/4 cup)
80 g shredded or desiccated coconut (1 cup)
110 g brown sugar (1/2 cup)
55 g caster sugar (1/4 cup)
Instructions
Preheat the oven to 160°C (325°F) if baking one tray at a time, or 140°C fan-bake (285°F) if baking both trays at the same time. Line 2 oven trays with baking paper.
In a large bowl add the flour, rolled oats, coconut, brown sugar and caster sugar. Mix with a spoon to combine and break up any clumps of brown sugar. Set aside.
In a small saucepan, melt the butter and golden syrup together over a low heat, stirring, until the butter has melted. Add the baking soda to the melted mixture and stir in carefully as the mixture will froth up.
Pour the wet ingredients into the dry ingredients and mix with a spoon to combine well. Using a 2 tablespoon quantity, roll mixture into balls or use a cookie scoop. Place the balls onto the trays leaving a 5cm gap between each biscuit to allow for spread.
If baking one tray at a time make sure you put the tray on the middle shelf of the oven. Bake in the preheated oven for 12-15 minutes or until they are a light golden brown colour. Remove from the oven and allow to rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to a week. These biscuits can also be frozen.