ANZAC Biscuits

INGREDIENTS

1 cup of rolled oats.

1 and ¼ cup of plain flour

1 cup of brown sugar

¾ cup of desiccated coconut

125gr of butter

2 tablespoons of golden syrup

2 tablespoons of water

½ teasp of bicarb soda

Recipe by Smeg chef Imelda Murphy

METHOD  

Mix dry ingredients in a bowl.

Place butter, water, golden syrup and water in a saucepan, heat until the butter melts.

Add the bicarb soda.

Add the butter mixture into the dry ingredients, mix well.

Allow to stand for 10 minutes to thicken,

Roll into tablespoon size balls, place on tray and flatten slightly.

Bake on Static at 180°C for 12 to 14 minutes.

If using a SMEG oven Smart Cooking, choose > desserts >various sweets >Biscuits. ( .3kg)