Crunchy Anzac Biscuits/Cookies
April 17, 2018
"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."
- Serving Size: 1 (35.9 g)
- Calories 148.5
- Total Fat - 6.8 g
- Saturated Fat - 4.3 g
- Cholesterol - 13.4 mg
- Sodium - 56.5 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 1.4 g
- Sugars - 10.2 g
- Protein - 2.1 g
- Calcium - 7.7 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Line three oven trays with baking paper.
Combine oats, flour, sugar and both coconuts in a large bowl and mix well.
Melt butter and syrup in a medium saucepan over a low heat and then remove from heat.
Dissolve the bicarbonate of soda in boiling water in a heatproof jug and stir into the butter mixture and then pour the butter mixture over the oat mixture and stir well until combined.
Roll rounds tablespoon of mixture into balls and place 5cm apart on prepared tray and press to slightly flatten.
Cook two trays in a moderately slow oven (160C) for about 16 minutes to 18 minutes, or until very golden brown.
Remove from the oven and repeat with remaining tray.
Stand biscuits on trays for 10 minutes and then transfer to wire rack to cool completely and store in an airtight container.
Tips & Variations
No special items needed.