ANZAC Biscuits

Ingredients

• 125 g Plain flour
• 125 g Porridge oats
• 75 g Desiccated coconut
• 125 g Golden caster sugar (or regular caster sugar)
• 1 tsp Bicarbonate of soda
• 1/4 tsp Salt
• 175 g Butter (unsalted)
• 2 tbsp Golden syrup ((40g))
• 75 g Dark chocolate (or white or milk if you prefer)

Instructions

1. 1

   Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line some baking trays with baking paper

2. 2

   In a mixing bowl, stir together the plain flour, porridge oats, desiccated coconut, golden caster sugar, bicarbonate of soda and salt

3. 3

   In a pan melt the butter and golden syrup together on a low heat, stirring as it melts

4. 4

   Pour the butter mixture into the flour mixture and mix it all together well

5. 5

   Divide the mixture into 14, I used 47g per biscuit. Using your hands, shape them into balls and sightly flatten them. Place onto the baking trays leaving plenty of space in between each one (at least 2 inches)

6. 6

   Bake for around 12 minutes until golden brown. Let them cool on the tray for at least 10 minutes, then move them to a cooling rack to fully cool

7. 7

   Stored in an airtight container, the biscuits will last for up tp 2 weeks