An Australian traditional biscuit. Sent overseas to serving ANZAC’s in World War 1 due to their excellent keeping properties.
1 cup of Plain Flour
1 cup of Brown Sugar
1 cup of Rolled Oats
1/2 cup of Coconut
125grams of Butter
2 Tablespoons of Golden Syrup
1 Tablespoon of water
1/2 Teaspoon of Bicarbonate of Soda
Grease your tray and heat your oven to 175 degrees Celsius.
In a bowl sift the plain flour, then combine brown sugar, rolled oats and coconut, bicarbonate of soda together.
Melt the butter in a saucepan, then add the water and golden syrup.
Add the liquid mix to the dry ingredients in the bowl and combine. When you have a mixed well all ingredients it is time to make your biscuits.
Place a teaspoon of the mixture into the palm of your hand and roll it into a walnut size ball. Place it on the tray and do the same until all the mixture is gone from the bowl. Using a fork flatten out your balls, making ruts in your biscuits. Having flattened them out to half their height, put them into the oven and watch them swell.
Cooking time is 12-18 mins.
The biscuits will appear soft but once out of the heat they will harden.
Note for crunchier biscuits add extra Golden Syrup
I sometimes add ginger and all spice or cinnamon.
A great treat for lunch boxes, afternoon tea or school fetes. Pop them into a air tight container to keep.