We love tradition here at Mama loves to share so of course, we can’t go past an ANZAC Day without baking ANZAC biscuits. I have fond memories of my mum baking these every ANZAC Day as we grew up and now, as a mother myself, I carry on the tradition and make sure there is a fresh batch of these biccies stocked ready to be devoured every year on April 25th.
1 1/4 cups rolled oats
1 1/4 cups desiccated coconut
1 cup plain flour
150g unsalted butter
1/4 cup golden syrup
1 cup raw sugar
1/2 tsp bicarbonate of soda
1 tbs water
1. Preheat oven to 180C. Line 2 baking trays with baking paper.
2. Place all the dry ingredients, flour, coconut and rolled oats in a large bowl and stir with a wooden spoon to combine. Set aside.
3. Place the butter, sugar and golden syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until butter is melted.
4. Combine boiling water and the bicarbonate of soda in a small bowl. Add to the butter mixture (watch out for the volcano froth!) then pour into the dry ingredients and stir until well combined.
5. Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading. Gently press each ball to flatten slightly.
6. Bake for 15 mins or until golden brown (they will be soft when they come out of the oven but will harden when cooling).
7. Leave on the tray to cool then transfer to a wire baking tray to cool completely. Serve with a cup of tea! Yum!
To add a little twist to the cookies, try adding a handful of sultanas or chopped dried apricots to the mixture.