For the first time in several years we’re not attending the Anzac Day dawn service at our local RSL club because we’re away for the long weekend. But I haven’t forgotten Anzac Day entirely and made a big batch of Anzac biscuits to take away with us.
The great thing about Anzacs is that they travel well and will last several weeks if stored in an airtight container. They also taste pretty darn good. Lately, I have made my Anzacs with wholemeal, instead of white flour. They taste the same and are just a little bit healthier.
- 1 cup rolled oats
- 1 cup wholemeal flour
- ⅔ cup sugar
- 1 cup desiccated or shredded coconut (I use shredded coconut)
- 2 tablespoons golden syrup
- ½ cup butter or margarine
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- Preheat oven to 150 degrees C fan-forced.
- Grease two oven trays.
- Mix oats, flour, sugar and coconut together in a large bowl.
- Melt butter and golden syrup together in a medium saucepan.
- Mix soda with boiling water and add to melted butter and syrup.
- Add butter mixture to dry ingredients and mix until well combined.
- Place spoonfuls of mixture on oven trays and press into flattened circles, allowing room for spreading.
- Bake for 20 minutes, then allow to cool on trays.