Buttery and caramel sweet, crisp on the outside and chewy in the middle. Anzac's can make a cold afternoon into a warm one when served alongside a simple 'cuppa'.
Ingredients
125g butter
1/2 cup (125g) brown sugar
1/4 cup golden syrup
1 teaspoon bicarbonate soda
2 tablespoons boiling water
1 cup (150g) plain flour
1 cup rolled oats
3/4 cup coconut
a little fun
Pre-heat oven to 175˚C
Melt butter in a saucepan over medium heat, add brown sugar and golden syrup; stir over low heat until sugar has dissolved. Add bicarbonate soda and water, stir until mixture starts to foam. Set aside to cool.
Combine flour, oats and coconut in a large bowl, pour in warm butter mixture and stir until well mixed.
Roll tablespoonfuls of dough into balls and place on baking paper lined baking tray. Press down gently with a fork to flatten slightly.
Bake for 13-15 minutes or until golden brown. Remove from oven and leave for 5 minutes on tray. Transfer to a wire cake cooling rack to cool completely.
Melt butter in a saucepan over medium heat, add brown sugar and golden syrup; stir over low heat until sugar has dissolved. Add bicarbonate soda and water, stir until mixture starts to foam. Set aside to cool.
Combine flour, oats and coconut in a large bowl, pour in warm butter mixture and stir until well mixed.
Roll tablespoonfuls of dough into balls and place on baking paper lined baking tray. Press down gently with a fork to flatten slightly.
Bake for 13-15 minutes or until golden brown. Remove from oven and leave for 5 minutes on tray. Transfer to a wire cake cooling rack to cool completely.
love amie x
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