This biscuit is in honor of the Anzacs who fought in Gallipoli. A traditional biscuit that our soldiers were sent as they kept well.
Ingredients:
1 Cup Rolled Oats
1 Cup plain Flour
1 Cup Coconut (desiccated)
1 Cup Brown Sugar
125g Butter
1 Tablespoon Golden syrup
2 Tablespoons Water
1 teaspoon Bi-Carb Soda
Method:
Pre-heat oven to 150'c. Lightly grease and line 2 trays with baking paper. In a medium bowl combine oats, flour, coconut and sugar. In a small saucepan add butter and golden syrup, stir over a low heat until combined. In a small jug combine water and bi-carb soda, stir into butter mixture. Pour butter mixture into dry ingredients and mix well. Roll tablespoons of mixture into balls. Arrange on trays 4 cm apart. Bake for 15-20 mins. Cool on trays for 5mins before serving.
Note: Fatten balls on tray for a crunchier biscuit.
1 Cup Rolled Oats
1 Cup plain Flour
1 Cup Coconut (desiccated)
1 Cup Brown Sugar
125g Butter
1 Tablespoon Golden syrup
2 Tablespoons Water
1 teaspoon Bi-Carb Soda
Method:
Pre-heat oven to 150'c. Lightly grease and line 2 trays with baking paper. In a medium bowl combine oats, flour, coconut and sugar. In a small saucepan add butter and golden syrup, stir over a low heat until combined. In a small jug combine water and bi-carb soda, stir into butter mixture. Pour butter mixture into dry ingredients and mix well. Roll tablespoons of mixture into balls. Arrange on trays 4 cm apart. Bake for 15-20 mins. Cool on trays for 5mins before serving.
Note: Fatten balls on tray for a crunchier biscuit.
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