Maggie Beer's Anzac Biscuits

Homey Anzac biscuits full of oats, coconut, golden syrup and a surprising hint of lemon zest

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Course: Baking, Biscuits and Cookies, Dessert, Sweets

Cuisine: Australian

Diet: coconut, golden syrup, oats

Total Time: 40

Servings: biscuits

Author: Eff | Food Daydreaming

Preheat oven to 160C.
Mix the flour, rolled oats, coconut, brown sugar and lemon zest in a medium bowl.
1 cup plain flour, 1 cup rolled oats, 1 cup shredded coconut, 3/4 cup brown sugar firmly packed, 1 lemon zested
In a small saucepan, melt butter with golden syrup and Verjuice. Once butter has melted bring the mixture to a simmer and then take off the heat before immediately adding the bicarb soda. Stir to completely dissolve. Note that the bicarb will foam and bubble so make sure you use a big enough saucepan.
125 g butter melted, 2 tablespoons golden syrup, 2 tablespoons Verjuice, ½ teaspoons bicarbonate of soda
Add the hot butter and sugar mix to the dry ingredients and fold through.
Roll mixture into even sized balls and place onto a lined baking tray, leaving 2-3cm between each biscuit. Using your fingers, squash to flatten slightly.
Place into preheated oven and bake for 18-20 minutes, or until golden brown.
Remove from the oven, allow to cool slightly, then transfer to a wire rack to cool completely.

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