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
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.