ANZAC Biscuits

Utensils

Ingredients

Method

Wash your hands and put on an apron.

Set the oven temperature to 160ºC.  Lightly oil the oven trays with a pastry brush dipped in cooking oil.

Measure the rolled oats, flour, sugar and coconut into a mixing bowl.

Measure 125g of butter (or margarine) and put it into a small saucepan with the golden syrup and set it on the stove to melt.  When it is bubbling, turn off the burner and leave the saucepan on the stove.

Fill the kettle with water and turn it on to boil.  When it has boiled, turn it off.

Carefully measure two tablespoons of the hot water into a cup, and add 1½ teaspoons of bicarbonate of soda.  Quickly stir this into the saucepan with the butter and golden syrup.

While it is still bubbling, pour the mixture into the mixing bowl with the oats, flour, sugar and coconut.  Stir until it is well mixed.

Drop teaspoonfuls of the mixture onto the trays.  Leave about 4cm around each one as they will spread while cooking.  There should be about 36.

Bake the biscuits in the oven for about 20 minutes.

Put on oven gloves to take the trays out when they are ready.

Leave the biscuits to cool on the trays.

Turn off the oven.

Wash up all the utensils.