Crunchy Anzac Biscuits/Cookies
Recipe: #29374
April 17, 2018
Categories: Desserts, Cookies, Dropped, Snacks, Oats, Australian, Game/Sports Day, Picnic, Potluck, Oven Bake No Eggs, Vegetarian, Flour, Butter/Margarine, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Line three oven trays with baking paper.
Step 2
Combine oats, flour, sugar and both coconuts in a large bowl and mix well.
Step 3
Melt butter and syrup in a medium saucepan over a low heat and then remove from heat.
Step 4
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.
Step 5
Roll rounds tablespoon of mixture into balls and place 5cm apart on prepared tray and press to slightly flatten.
Step 6
Cook two trays in a moderately slow oven (160C) for about 16 minutes to 18 minutes, or until very golden brown.
Step 7
Remove from the oven and repeat with remaining tray.
Step 8
Stand biscuits on trays for 10 minutes and then transfer to wire rack to cool completely and store in an airtight container.
Tips
No special items needed.