Nerada’s ANZAC Biscuits

Nerada’s ANZAC Biscuits

Celebrate our National Day of Remembrance with this tasty Aussie classic and a cup of your favourite tea.

RatingDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 cup Rolled oats
 1 cup Desiccated coconut
 1 cup Plain flour
 1 cup Sugar
 1 tbsp Golden syrup
 60 g Butter
 1 tsp Bi-carbonate of soda
 2 tbsp Boiling water

1

Preheat oven to 180 degrees Celsius. Mix rolled oats, coconut, plain flour and sugar in a bowl and stir to combine.

2

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

3

Pour into the dry ingredients and mix together until fully combined.

4

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

5

Bake biscuits for 15 minutes or until golden brown.

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Ingredients

 1 cup Rolled oats
 1 cup Desiccated coconut
 1 cup Plain flour
 1 cup Sugar
 1 tbsp Golden syrup
 60 g Butter
 1 tsp Bi-carbonate of soda
 2 tbsp Boiling water

Directions

1

Preheat oven to 180 degrees Celsius. Mix rolled oats, coconut, plain flour and sugar in a bowl and stir to combine.

2

In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

3

Pour into the dry ingredients and mix together until fully combined.

4

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.

5

Bake biscuits for 15 minutes or until golden brown.

Nerada’s ANZAC Biscuits

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