Anzac Biscuits

It's tradition at my office for the birthday-girl/boy to bring in some cake or biscuits to celebrate.  Lastnight I quickly baked up some Anzac biscuits and had a little fun with my new birthday present - did you guess what it was?  Yep - a new Marco Lens for my camera.  I am totally smitten.

Anzac Biscuits

1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
4 oz butter
2 tablespoons boiling water
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda 

Preheat oven to 180 degrees Celsius.  Grease a biscuit tray or line with baking paper. In a large bowl, combine all the dry ingredients. In a small saucepan over a medium heat (or in a microwave proof jug or bowl in the microwave), combine the butter and golden syrup until the butter has melted.  Add the bicarb and water mixture with the melted butter and golden syrup, then combine all ingredients in a large bowl. Mix thoroughly.

Dollop teaspoonfuls of the biscuit mixture onto the greased baking tray. Bake for 8-12 minutes, or until golden brown. Remove from oven. Allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.


Diana Mieczan said...

I like that tradition...Makes is more fun for everyone in the work place!
Those sound yum and I will try them this week...
Kisses and enjoy your day, sweetie

Rebecca said...

Happy Birthday x

elle said...

yum yum anzacs!!

Silver Strands said...

You're so classy Clare! I don't even know what desiccated coconut is!!! Enjoy your new lens...

ALFIE said...

these look amazing!!! and i love all the pictures in the previous post!! so so lovely!!!!

happy birthday :)

Chrissy said...

Happy Birthday Clare, Hope 30 is all you wished it would be! The anzacs look delicious, i am going to make some when I get home in honour of your birthday! We can have a chinka chinka glass of champagne to celebrate when you are in oz (for clares wedding). Have a happy day! xo

chelsea rebecca said...

i must make these asap!
and the pictures are so incredible!

mal said...

Anzacs are great but I suspect that this is an old family recipe with the possibilty that some important details have been ommitted. In my experience and having experimented with this recipe it is better to have only approximate (less)cups of the dry ingredients with the quantities of "wet" ingredients and maybe generous with the golden syrup. It probably depends on personal taste. In my family these were and still are favourites, but there is still ongoing family discussion about whether thick is better than thin and whether crisp is better than soft. Best to do your own tasting.