ANZAC BISCUITS
- 1 cup plain cake flour
- 1 cup rolled oats
- 1 cup coconut
- ¾ cup brown sugar
- 125 g butter
- 3 tablespoons of golden syrup or maple syrup
- 1 teaspoon bicarbonate of soda
In a bowl add the flour, oats, coconut and sugar and combine by stirring it all together.
Melt the butter in a saucer over low heat, add the syrup and stir.
Once the butter and syrup are fully combined add the bicarbonate of soda, remove from the heat and stir really well for about 30 sec.
Pour the butter mixture over the dry ingredients and combine with a spoon first and then with your hands. Careful as the mixture may be hot.
Roll the dough into balls and place on a baking tray lined with baking paper, do not place cookie balls to close to each other, as they will almost double in size.
Press the balls lightly down with a folk.
Bake the cookies in a preheated oven at 170 ºC or 160ºC with a fan, for 12 min.
Allow to stand for 5 min before transferring the biscuits onto a cooling rack.
Recipe and photo: Dalal Al Boush
