Traditional Anzac biscuits

• rolled oats↗85g g
• dried coconut↗85g g
• plain flour↗100g g
• fine sugar100g g
• butter↗100g g

  plus extra butter for greasing

• golden syrup↗1 ст. л. st. l.
• baking soda↗1 ч. л. tsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C convection, gas mark 4). In a large bowl, combine the rolled oats, dried coconut, plain flour and fine sugar.

2. 2

   In a small saucepan melt the butter, add the golden syrup and stir. In a separate cup dissolve the baking soda in 2 tbsp of boiling water, then fold it into the butter‑syrup mixture.

3. 3

   Make a well in the center of the dry ingredients and pour in the prepared liquid mixture. Gently stir until the dry is evenly incorporated into the buttery mass.

4. 4

   Spoon the dough onto a butter‑greased tray using teaspoons, leaving about 2.5 cm between portions to allow spreading. Bake for 8‑10 minutes until golden.

5. 5

   Transfer the baked biscuits to a wire rack to cool and become even crispier.