This weekend is ANZAC day and these biscuits are a family favourite.
They don’t have any eggs or milk in them so they keep for a long time without refrigeration, which is why the mothers, wives and other people at home would send them to their loved ones; the soldiers fighting in the war.
We will remember them.
Lest we forget.
Makes approximately 16 biscuits.
1 cup plain flour
1 ½ tsp ground cinnamon
1 ½ cups plain rolled oats
1 cup dessicated coconut
⅓ cup caster sugar
¼ cup brown sugar
¼ cup golden syrup
2 tablespoons of water
1 tsp bicarbonate of soda
- Preheat oven to 150°c.
- Line a baking tray with non stick baking paper.
- In a bowl, sift the flour and cinnamon.
- Add the rolled oats, caster sugar, brown sugar and coconut.
- Mix dry ingredients well.
- In a saucepan place the butter, golden syrup and water. Mix over low to medium heat until melted. Stir to combine.
- Take off the heat and stir in bicarbonate of soda.
- Pour butter mix into dry ingredients and mix thoroughly to make the biscuit dough.
- Roll 2 dessertspoons of the mixture into balls and place on lined tray a few centimetres apart. Squash down with fingers or fork to flatten slightly. (about 1 cm thick)
- Bake in oven – 16 minutes for a chewy biscuit. 20 minutes for a crunchy biscuit.
- Remove from oven and allow to cool.