Makes about 40 biscuits.
Coconut can simply be added back into these biscuits. I developed the recipe for a friend who loves Anzac biscuits but has a food intolerance to coconut.
Ingredients
3/4 cup sugar
1 cup rolled oats
1 cup plain flour
125g butter
3 tablespoons golden syrup
1 teaspoon bi carb soda
2 tablespoons boiling water
Method
- Preheat oven to 150 degrees celcius.
- Line two cookie slides with baking paper.
- Mix the sugar, rolled oats and plain flour together in a large bowl.
- Melt the butter and golden syrup in a large saucepan and stir to combine. Turn off the heat.
- Mix together bi carb soda and boiling water and then add into butter mixture. This is where the large saucepan comes in handy because the mixture will fix right up!
- Make a well in the middle of oats, sugar and flour and slowly pour the warm butter mixture into the bowl. Stir until well combined.
- Make teaspoon size balls of the mixture and place them onto the prepared oven trays.
- Bake for approximately 10 minutes or until golden brown.
- Allow to cool on a baking rack and then transfer into an air tight container.
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