ANZAC Biscuits

- 3/4 cup (100g) Lighthouse Premium All Purpose Plain Flour 

- 1 cup (90g) Anchor Rolled Oats 

- 3/4 cup (150g) Brown Sugar  

- 1/2 cup Coconut 

- 1/4 tsp Bicarbonate Soda 

- 2 Tbsp Golden Syrup 

- 85g Butter 

1. Preheat oven to 170˚C (150˚C fan forced). Line a baking tray with baking paper. 

2. Combine golden syrup and butter in a microwave safe bowl and heat in the microwave for 40 seconds or until butter is melted. (Alternatively, melt in a bowl over a saucepan of simmering water). 

3. Add rolled oats, flour, sugar, coconut, and bicarbonate soda to a large mixing bowl and stir until combined. 

4. Add butter and syrup mixture and stir with a wooden spoon until a crumbly dough is formed. 

5. Roll tablespoon amounts of dough into evenly sized balls and place on tray 5cm apart. 

6. Bake for 15-20 minutes or until golden brown. 

7. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. 


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