April 17, 2018
Desserts, Cookies, Dropped,
Snacks, Dairy, Oats, Australian, Add it in the lunch box, Budget-Friendly, Pantry/Shelf, Entertaining, Game/Sports Day, Picnic, Potluck, Oven Bake, Stove Top, No Eggs, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
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"From our weekday newspaper The West Australian and a feature based on the Anzac Biscuit/Cookie in homage to ANZAC day which takes place on the 25th April. Times are estimated."
Grease two oven tray and line with baking paper.
Place oats, flour, coconut and sugar in a large bowl and stir well to combine.
Melt butter and syrup in a medium saucepan over a low heat.
Dissolve soda in boiling water in a small heatproof jug and stir into butter mixture until it froths and then remove from heat and pour warm butter mixture over the oat mixture and stir until well combined.
Roll tablespoons of mixture into balls and place, 5cm apart on prepared tray.
Press to flatten slightly and cook, on e tray at a time, in a moderatly slow oven (160C) for about 15 minutes, or until golden brown and then stand biscuits/cookies on a tray for 10 minutes and then transfer to a wire rack to cool.
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How could you not love an ANZAC bikkie!
Such an easy recipe, that makes such the perfect biscuit to serve with coffee or tea.
This recipe comes out so well and the biscuits were just right for this family ... not too hard and not too soft!
So next time I swing the billy, I am going to make sure I have some of these beauties on hand!
We all loved them here Pat!