Anzacs are quick-to-bake biscuits thrown together from standard store cupboard staples. And apparently they'll even stay fresh for up to two weeks in an air-tight container. They've never lasted that long here.
Preheat oven to 180°c.
Melt the butter, then add the syrup and sugar to warm up in the saucepan too.
Combine all the dry ingredients - oats, coconut, flour and bicarb into a large mixing bowl.
Add the melted butter, syrup and sugar to the dry ingredients and mix. You may need to add a tablespoon of water at this stage if the mixture is too dry.
Shape the dough into balls and arrange on a lined baking sheet or you can use a shallow non-stick bun tin. This helps with even space and sizing. Depending on the size, you will get roughly 18 biscuits.
Bake for roughly 10 minutes depending on your oven. When cooked, they'll be spread out slightly flatter and golden.
Allow to cool slightly before transferring to a wire rack. They harden up as they cool.
Ingredients
Directions
Preheat oven to 180°c.
Melt the butter, then add the syrup and sugar to warm up in the saucepan too.
Combine all the dry ingredients - oats, coconut, flour and bicarb into a large mixing bowl.
Add the melted butter, syrup and sugar to the dry ingredients and mix. You may need to add a tablespoon of water at this stage if the mixture is too dry.
Shape the dough into balls and arrange on a lined baking sheet or you can use a shallow non-stick bun tin. This helps with even space and sizing. Depending on the size, you will get roughly 18 biscuits.
Bake for roughly 10 minutes depending on your oven. When cooked, they'll be spread out slightly flatter and golden.
Allow to cool slightly before transferring to a wire rack. They harden up as they cool.