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Yields24 Servings

 1 cup rolled oats
 1 cup plain flour
 1 cup brown sugar - firmly packed
 ½ cup desiccated coconut
 125 g butter
 2 tbsp golden syrup
 1 tbsp water
 ½ tsp bicarbonate of soda
 1 tsp Bake Aid

1

Preheat oven to 160°C/140°C fan-forced. Grease oven trays; line with baking paper.

2

Combine oats, sifted flour, sugar and coconut in large bowl.

3

Stir butter, syrup and the water in small saucepan over low heat until smooth; stir in soda and Bake Aid (make sure it only gets lukewarm).

4

Stir liquid mixture into dry ingredients.

5

Roll level tablespoons of mixture into balls; place about 5cm apart on trays, flatten slightly. Bake about 20 minutes; cool on trays.

Ingredients

 1 cup rolled oats
 1 cup plain flour
 1 cup brown sugar - firmly packed
 ½ cup desiccated coconut
 125 g butter
 2 tbsp golden syrup
 1 tbsp water
 ½ tsp bicarbonate of soda
 1 tsp Bake Aid

Directions

1

Preheat oven to 160°C/140°C fan-forced. Grease oven trays; line with baking paper.

2

Combine oats, sifted flour, sugar and coconut in large bowl.

3

Stir butter, syrup and the water in small saucepan over low heat until smooth; stir in soda and Bake Aid (make sure it only gets lukewarm).

4

Stir liquid mixture into dry ingredients.

5

Roll level tablespoons of mixture into balls; place about 5cm apart on trays, flatten slightly. Bake about 20 minutes; cool on trays.

Anzac Biscuits