Annabelle's ANZAC Biscuits Recipe

This week's special recipe comes from Annabelle’s Great Aunt, carefully kept in her original Edmonds Cookbook, a small piece of baking history passed down through generations. We’re sharing this treasured ANZAC Biscuit recipe for the long weekend, in the spirit it was always intended - to be made simply and shared generously x

Ingredients
60g flour
85g sugar
1 cup desiccated coconut
1 cup rolled oats
60g butter
1 tablespoon golden syrup
½ teaspoon baking soda
2 tablespoons boiling water
 
Method
Preheat oven to 180°C on bake (or 160°C on fanbake).

In a bowl, mix together the flour, sugar, coconut, and rolled oats.

In a saucepan, melt the butter and golden syrup together.

Dissolve the baking soda in the boiling water, then add to the butter mixture.

Make a well in the dry ingredients and stir in the liquid mixture. If the mixture feels a little dry, you can add a tiny splash more hot water.

Place spoonfuls onto cold, greased baking trays.

Bake for 15-20 minutes, until golden. These will come out crispier at 20 minutes and chewier closer to 15 minutes.
 
Leave on the tray for 5 minutes then place on a wire rack to cool. These keep well in an airtight container in the pantry.