Anzac biscuits

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In time for Anzac Day – but of course, they’re wonderful at any time of year!!!

The original recipe calls for more ginger, but I reduced the amount as I’m not a big fan of ginger in biscuits…

 

Anzac Biscuits

1 cup plain flour

1 tsp ground ginger

1 cup rolled oats

1 cup desiccated coconut

3/4 cup caster sugar

150g butter

1 tablespoon golden syrup

1 teaspoon bi-carb soda

2 tablespoons cold water

Preheat oven to 170 degrees C.  Grease baking trays and line with baking paper.  Sift the flour and ginger into a bowl.  Add the rolled oats, coconut and sugar and mix together.  Melt the butter and syrup together.  Put the bi-carb into a small dish , crush any lumps, then mix in the cold water.  Add this to the butter/syrup (it will froth up) and add this to the dry ingredients.  Mix together with a wooden spoon until combined.  Put rounded teaspoons of mixture onto the trays, flatten each slightly with a fork.  Bake in the oven for 15-20 minutes until golden.  They will still be a little soft, so set tray aside for a couple of minutes before transferring to a wire rack to cool.

 

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