Every year, one of our listeners, Kelly Ferrett, sends us some of her delicious Anzac Biscuits for Anzac Day. This year, she included her home recipe to share with others.
With the going down of the sun, we will remember them. Lest we forget.
1 x cup rolled oats
1 x cup flour, sifted
(Kelly uses self-raising flour)
1 x cup of sugar
3/4 cup x desiccated coconut
150g x butter or margarine
(I use margarine)
2 tablespoons x golden syrup
1 1/2 teaspoons x bi-carb soda
2 tablespoons x boiling water
- Combine oats, sifted flour, sugar and coconut in a large bowl. Melt butter and golden syrup together in a small pan.
- Mix boiling water and soda together. Blend into butter mixture. Pour over dry ingredients; mix well.
- Place spoonfuls of mixture onto greased baking trays, allow room for spreading (Kelly flattens them).
- Bake at 150c for 15-20 minutes, or until golden. Loosen while warm. Cool on trays. Transfer to a wire rack. Cool completely. Store in an airtight container.