Anzac biscuits were originally made to send to Army Corps from Australia and New Zealand, serving in Gallipoli. Although ‘Anzac day‘ is traditionally celebrated in Australia and New Zealand, on the 25th of April, I decided to bake these delcious biscuits for Remembrance Sunday, November 11th. I also added some raisons to my batch.
- 85g porridge oats
- 85g desiccated coconut
- 100g plain flour
- 100g caster sugar
- 100g butter
- 1 tbsp golden syrup
- 1tsp baking powder
- 60g raisons or sultanas (optional)
- Heat oven to 180C.
- Measure out the oats, coconut, flour, baking powder and sugar in a bowl.
- Melt the butter in a small pan and stir in the golden syrup.
- Once the butter and golden syrup has melted, pour this into your bowl of dry ingredients. Add raisons if you are using them. Mix the biscuit dough well.
- Take small handfuls of the mixture and make a little patty in your hand, put these on greaseproof paper and bake for about 10 minutes.
- Allow to cool and enjoy!