Anzac Biscuits are a classic and this is how I make mine. The kids enjoy them as a treat for afternoon tea and they freeze and defrost beautifully for a lunch box treat.
1 cup of plain flour
1 cup of coconut
1.5 cups of oats
3/4 cup of brown sugar
125g of butter
3 tablespoons of golden syrup
2 tablespoons of water
1 teaspoon of bi-carb
Pre-heat your oven to 160c fan forced.
Add your flour, coconut and oats to a bowl, mix to combine and set aside.
In a saucepan over medium heat, melt the butter, sugar, golden syrup and water and stir. I use a silicon spatula and stir often to ensure the sugar doesn’t burn. When the butter is melted, take the saucepan off the heat, add the bi-carb and stir for 30 seconds.
Carefully but quickly add the butter mixture to the flour mix and stir to thoroughly combine.
Roll tablespoon sized balls and flatten on a baking paper lined tray. (I use this Wilton cookie scoop from Big W but not necessary, just makes the process quicker).
Bake for 12 minutes or until golden for soft and chewy biscuits. Bake for 15 if you like them crunchy.
Let them rest on the tray for 5 minutes before transferring to a rack to cool completely.