Anzacs biscuits were the first thing I really mastered in the kitchen when I was little and I used to love making them as much as I loved eating them. We made a bit of a ritual of it yesterday with a pot of tea and our old china and between us we polished off nearly the whole batch!
1 cup self-raising flour
1 1/2 cups rolled oats
3/4 cup caster sugar
1 cup shredded coconut
2 tablespoons golden syrup
125 grams butter
1. Preheat oven to 180C/ 350F.
2. Grease or line baking tray with baking paper.
3. Melt butter and golden syrup together in a small saucepan over a low heat.
4. While butter is melting mix dried ingredients together in a large bowl.
5. Add butter and syrup to dry ingredients and stir to combine (I sometimes use my hands to do this towards the end to make sure that everything is really combined). Test to make sure that mixture will hold together if not add a few drops of water.
6. Take teaspoon amounts and roll into balls then flatten and place on prepared baking trays.
7. Bake for 15-20 mins or until golden. Sometimes they can be a bit chewy which is nice but if you like a crispy biscuit cook a little longer so they go a deeper brown but keep an eye on them so they don't burn!