Ok, so I technically shouldn’t be posting this recipe until April (Anzac Day is on 25th April) but I absolutely love this little biscuits, so I don’t need an excuse to make them! :) Anzac biscuits are made every year on Anzac Day down under to mark the anniversary of the Australia and New Zealand Army Corps’ first actions in the World War One. They’re little and coconutty and are absolutely delish with a cup of tea!
Makes 20 mini biscuits!
- 100g porridge oats
- 100g desiccated coconut
- 110g plain flour
- 110g caster sugar
- 120g butter , plus an extra tablespoon for greasing
- 1 1/2 tbsps golden syrup
- 1 tsp baking soda
- 2 tbsp boiling water
- Preheat oven to 180°c and boil a small amount of water in the kettle. Pop the oats, coconut, flour and sugar in a bowl and mix well with a wooden spoon.
- Melt the butter and golden syrup together in a small pan on low heat.
- Add the baking soda to the boiling water, then stir into the golden syrup and butter. Stir for a couple of minutes and take off the heat.
- Make a well in the middle of the floury mixture and pour in the buttery mix. Mix with a wooden spoon until it is well combined. Butter two baking trays or cookie sheets.
- Roll a dessert spoon at a time into balls and place on the tray, about an inch apart. Flatten gently with the palm of your hand.
- Bake for 8-10 mins until the biscuits are golden and darker around the edges. Leave to cool on the trays for 5-10 minutes before transferring to a wire cooling rack. Serve when cool (or scoff the lot yourself, I won’t tell). :)