ANZAC Biscuits

   1 cup plain flour

   1 cup rolled oats

   3/4 cup soft brown sugar

   1 cup dessicated coconut

   125gms/4ozs butter


   2 generous tbsps golden syrup


   1/2 tsp bicarbonate of soda

   2 tbsps boiling water

In a large mixing bowl, combine flour, oats, sugar and dessicated coconut.

In a medium saucepan, melt together the butter and golden syrup.

Mix bicarb of soda with the boiling water and add to butter and golden syrup
mixture, mix with wooden spoon. [CAUTION: Mixture will froth considerably.]

Add to the dry mixture in mixing bowl, stir until well-mixed.

Line a baking/biscuit tray with baking paper.

Using fingers, form 36 balls (slightly smaller than a ping-pong ball), place on
baking tray and flatten slightly with prongs of a fork.

The biscuits expand during baking so do not place them too close together.

Bake for 15 – 20mins.

Transfer to cooling racks and allow to cool completely.

NB: The biscuits will be soft and will crisp up as they cool.