Anzac biscuits

Ingredients

• 150g (1 cup) plain flour
• 90g (1 cup) Uncle Tobys Traditional Rolled Oats (see Notes)
• 85g (1 cup) desiccated coconut
• 100g (3/4 cup) caster sugar
• 45g saltanas (optional)
• 100g butter
• 60g (2 tbsp) golden syrup
• 40g (2 tbsp) water
• 1/2 tsp bicarbonate of soda

Directions

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2. Combine flour, oats, coconut, sugar and saltanas (if using them) in a large bowl.
3. Melt the butter (slowly) in the microwave. Stir in golden syrup and water until the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
4. Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

Notes

• To make the biscuits more dark and crunchy, swap half the caster sugar for brown sugar