Crunchy Golden Anzac Biscuits

Anzac biscuits have been linked with the Australian and New Zealand Army Corps (ANZAC) established in World War I. These delicious biscuits were sent by wives, mothers, daughters and women's groups to soldiers overseas as the ingredients did not spoil easily and the biscuits kept well during naval transportation.

Makes 30

Ingredients:

• 125g butter

• 1 tablespoon golden syrup

• ½ teaspoon bicarb soda

• 2 tablespoons boiling water, kettle

• 1 cup rolled oats

• 1 cup desiccated coconut

• 1 cup plain flour, sifted

• 1 cup caster sugar

Method:

1. Preheat oven to 180 degrees Celsius, fan-forced then line a baking tray with baking paper and set aside.

2. In a small saucepan over medium heat, melt butter and golden syrup together once melted take off heat.

3. In the meantime in a large bowl, mix dry ingredients together, set aside.

4. Then, in a small ramekin dish, add bicarb soda and boiling water together. Mix thoroughly. Pour bicarb soda mixture into melted butter mixture. The contents mixed together will foam and rise up so don’t be alarmed.

5. Mix the wet ingredients into the dry ingredients, mix to a moist but firm consistency. Then take a spoonful of the mixture and roll into a ball using your palms. Place on baking paper and with the palm of your hand or a fork press down slightly. Repeat this process until you have made around 30 balls.

6. Bake in oven for 12 minutes or until golden brown. Leave to cool in the oven with door slight ajar, this makes them crunchy.

Nutritional analysis per biscuit

• Energy:      99 Cals/ 418k

• Protein:         1 .2g

• Fat:                 5.2g

• Saturated fat:     3.0g

• Carbohydrate:   2.7g

• Sugars:              8g

• Fibre:                  0.9g

• Sodium:           24mg