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Anzac Biscuits with Almonds and Raisins
1 cup rolled oats 1 cup flour 1 cup soft brown sugar 1 cup thread or desiccated coconut ½ cup slivered almonds (optional) ½ cup raisins (optional) 2 tbsp golden syrup 125g butter 2 tbsp water ½ tsp baking soda
© Annabel Langbein Media
Preheat oven to 160°C and line at least 2 baking trays with baking paper.
Combine rolled oats, flour, brown sugar, coconut and almonds and raisins, if using, in a large bowl. Heat together golden syrup, butter and water until butter melts. Add soda, then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on prepared trays, allowing room for spreading. Lightly flatten with a fork or damp fingers. Bake until golden (15-18 minutes). Allow to cool on trays (the biscuits will harden on cooling). Stored in an airtight container, Anzac Biscuits will keep for 2 weeks.
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