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ANZAC Biscuits

  • Prep Time

    15 min.

  • Barbecue Time

    7 to 8 min.

Prep Time
15 min.
Barbecue Time
7 to 8 min.
Biscuits
24

the Ingredients

Anzac Biscuits 1
  • 2 cups rolled oats
  • 1 cup plain flour
  • ⅔ cup caster sugar
  • ¾ cup desiccated coconut
  • ½ cup golden syrup
  • 125 grams unsalted butter
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons hot water

Instructions

  • 01 Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions.
  • 02 Line two baking trays with baking paper. In a large bowl combine the oats, flour, sugar, and coconut. Make a well in the centre.
  • 03 Preheat your barbecue for baking.
  • 04 Place the golden syrup and butter into a microwave safe jug and microwave until the butter is melted and the golden syrup is bubbling, about 2 minutes. In a separate small bowl mix the bicarbonate of soda and hot water; stir until dissolved. Add the bicarbonate of soda mixture to the golden syrup and melted butter (be careful as the mixture will bubble and foam.
  • 05 Straight away pour the golden syrup mixture into the centre of the oat mixture. Mix to combine. Spoon approximately 1 tablespoon-size balls onto the baking paper, allowing room to spread. Gently press down on the balls to create 5cm rounds.
  • 06 Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the biscuits on and cook until deep golden, 7 to 8 minutes. Once the biscuits have cooked, allow them to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
Ingredients
Instructions

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