by L. Maia
Anzac Day is a national day of remembrance in Australia and New Zealand. It is on the 25th of April every year to remember the Australia and New Zealand armies (ANZAC) who fought during World War 1.
These biscuits are chewy, crunchy and taste great. We always make them for school bake sales.
This recipe makes between 18 to 20 biscuits and it takes about 35 minutes to make.
• 85g of porridge oats
• 85g of desiccated coconut
• 100g of plain flour
• 100g of caster sugar
• 100g of butter, plus a little bit more for greasing the baking tray
• 1 tbsp of golden syrup
• 1 tbsp of bicarbonate of soda or baking powder
First heat the oven to 180c/fan or 160/gas 4.
Secondly put the porridge oats, desiccated coconut, plain flour and caster sugar in to a big bowl. Add the bicarbonate of soda or baking powder to 2 tbsp of boiling water.
Then melt the butter in a small pan and add in the 1 tbsp of golden syrup stir it till mixed in. Add the bicarbonate of soda or baking powder mix to the butter and golden syrup mixture.
Next make a hole in the dry mix and add the butter and golden syrup mixture to it. Mix it until a ‘dough’ is formed, if your mix is too dry add some water to it but make sure you don’t over do it!
Now grease 2 baking trays and make 18 to 20 balls. Put them on the baking trays and slightly flatten them down. Leave room so they can spread out when they cook.
Put them in the oven put 1 tray in at a time so they get cooked properly. Cook them for 8 to 10 minutes, until golden crispy.
Finally, put them on a cooling rack so they cool down. Then you can sit down and enjoy.
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