Anzac biscuits are entwined in popular lore with ANZAC Day and Gallipoli. As tomorrow is ANZAC day it seems like a good time to share a recipe for this classic New Zealand biscuit.
1 cup coconut
1 cup sugar
1 cup rolled oats (not quick cook)
3/4 cup flour
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water
Combine the first four ingredients in a large bowl. In a saucepan slowly heat the butter and golden syrup until melted. Put the baking soda in a small bowl, then add the boiling water. Mix until the baking soda has dissolved then add to the melted butter. Stir to combine, then add to the dry ingredients. Mix with a wooden spoon until combined. The mixture should look a little crumbly, but not dry.
Drop heaped tablespoonfuls of the mixture on to a lined baking tray leaving 2-3cms between as the biscuits will spread. You may need two trays. Makes approx. 35 biscuits
Bake at 180C (350F) for 10-15 mins until golden. Cool and store in an airtight container.