Anzac biscuits

Who says Anzac Day is the only time you can enjoy these scrumptious crumbling bickies? - by Kerrie Worner

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Classic, crowd-pleasing, transportable... everyone loves an Anzac biscuit!

Ingredients

1 cup traditional rolled oats

1 cup plain flour

1 cup desiccated coconut

¾ cup caster sugar

125 g unsalted butter, chopped

2 tbsp golden syrup

1 tsp bicarbonate of soda

2 tbsp boiling water

Method

Grease two oven trays. Line with baking paper.
Place oats, flour, coconut and sugar in a large bowl. Stir well  to combine.
Melt butter and syrup in a medium saucepan over a low heat. Dissolve soda in boiling water in a small heatproof jug. Stir into butter mixture until it froths. Remove from heat.
Pour warm butter mixture  over oat mixture. Stir well  until combined.
Roll tablespoons of mixture into balls. Place, 5cm apart,  on prepared trays. Press to flatten slightly.
Cook, one tray at a time, in  a moderately slow oven (160C) for about 15 minutes, or until golden brown. Stand biscuits  on a tray for 10 minutes. Transfer to a wire rack to cool.

This recipe originally appeared on New Idea Food.

Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.