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Beautiful ANZAC biscuits
A take on the traditional ANZAC biscuit filled with oats, coconut and golden syrup. These are the best ANZAC biscuits I have tasted with a beautiful crunchy outside and soft chewy centre.
: 25 minutes
: 20 minutes
: 12 servings
1 cup of plain flour
1 cup of rolled oats
1 cup of brown sugar
1/2 cup of coconut
125g of butter
2 Tbsp of golden syrup
1 Tbsp of water
1/2 tsp of baking soda
1.Pre-heat oven to 175 C and line a baking tray with greaseproof paper.
Sift the flour in to a bowl. Add sugar, rolled oats and coconut.
In a small saucepan, melt the butter. Once melted, add water and golden syrup and combine.
Remove from heat and add baking soda.
Add wet ingredients to dry ingredients and mix thoroughly.
Roll in to small balls and place on tray a few cms apart.
Bake for 15-20 minutes or until lovely and golden. Allow to cool for 5mins on tray before removing to wire rack to cool completely.
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