Dame Natalia Middleton shares her recipe for this sweet biscuits, popular in Australia and New Zealand and long associated with the ANZAC Corps established during World War One.
Ingredients
85g desiccated coconut
85g oats
100g plain flour
100g butter
100g caster sugar ( I use golden)
1.5 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp ground flaxseed (optional)
Sea Salt flakes
Dark chocolate sprinkles (optional)
2 tsp vanilla extract
Method
- Preheat the oven to 180/fan 160/ gas 4, line baking sheets with non stick baking paper
- Put the oats, flour, sugar, coconut,flaxseed and a good pinch of sea salt in a bowl
- Melt the butter in a small pan, then add in the golden syrup and vanilla
- Combine the bicarbonate of soda with 2 tbsp boiling water in a ramekin or small bowl and add this to the butter and syrup mix and mix well to combine.
- Make a well in the middle of the dry ingredients and add in the butter and syrup mix, stir gently until everything is well incorporated
- Put dessert spoonful of the mixture on to the baking sheets, allowing space for the biscuits to spread
- Bake in batches for 8-10 mins or until golden, whilst the biscuits are still hot from the oven, sprinkle on the chocolate if using or some sea salt flakes and leave to melt in a little, then transfer to a wire rack to cool.