Pip’s Anzac Biscuits

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Pip’s Anzac Biscuits

Adapted from the Australian Women’s Weekly recipe

2 tablespoons boiling water
90g rolled oats
150g plain flour
200g brown sugar
70g desiccated coconut
125 grams roughly chopped butter
2 tablespoons golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons of boiling water
½ teaspoon vanilla essence

Preheat your oven to 180C/350F.

1. Mix the sugar, oats, flour, coconut together in a large bowl.
2. Melt the butter and golden syrup together in a small saucepan until combined and runny. Remove from heat.
3. Mix boiling water and bicarbonate of soda together in a teacup. Add this mix to the butter/golden syrup saucepan. Add the vanilla extract too.
4. Next, add the butter mixture to the bowl of dry ingredients (the sugar, oats etc). Mix well with a wooden spoon. Roll into balls around the size of a 50c coin and place on baking paper lined trays with plenty of room between each dough ball. If you wet your hands, they will be easier to roll out. (I use three trays for this, to ensure there is enough space between each cookie.) Small is best here. You don’t have to flatten the balls, they will flatten and spread all by themselves.
5. Bake for 15 minutes or until a deep golden colour. Let them cool on a wire rack and then pack into tins to eat yourself or share with friends. Or both!