Makes about 20 large or 40 small biscuits.
100g (1 cup) rolled oats
150g (1 cup) plain flour, sifted
90g (1 cup) desiccated coconut
150g (3/4 cup) brown sugar, firmly packed
2 tablespoons golden syrup
1 teaspoon bi-carbonate soda
1. Preheat the oven to 170°C (fan-forced). Line 2 baking trays with baking paper.
2. Combine the rolled oats, flour, desiccated coconut and sugar in a large bowl.
3. Place the butter and the golden syrup in a small saucepan over medium heat, stirring until the butter has melted.
4. Next, stir the bi-carbonate soda into 2 tablespoons boiling hot water and then into the hot butter and syrup (it will bubble up a little here, but don’t be alarmed), then pour the mixture into the dry ingredients. Use a wooden spoon to stir until combined.
5. Spoon tablespoon-sized dollops onto the prepared trays, making sure there is at least 5cm between dollops as they spread during cooking.
6. Place in the preheated oven. Bake for 12-15 minutes, until golden brown. Transfer to a wire rack to cool.
1. Don’t use quick-cook oats. Rolled oats from a health food store are best as they don’t go mushy.
2. For something different, add 1/4 cup of finely diced glace ginger through the mixture.
3. These biscuits are delicious drizzled with a little melted chocolate over the top.
4. The shorter the cooking time, the chewier the biscuit. If you want crunchy Anzacs, keep them in the oven until they turn a dark golden brown.