An­zac bis­cuits

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MAKES 20-24 100g un­salted but­ter 1 tbsp golden syrup 90g por­ridge oats 70g des­ic­cated co­conut 100g plain flour 100g golden caster sugar 1 tsp bi­car­bon­ate of soda

Pre­heat the oven to 180C/160C fan/gas 4. Gen­tly melt the but­ter and syrup to­gether in a small pan. Mean­while, com­bine the oats, co­conut, flour and sugar in a large bowl. Pour 2 ta­ble­spoons of boil­ing wa­ter over the bi­carb in a small bowl and pour into the but­ter-syrup mix­ture, which will froth. Pour this over the dry in­gre­di­ents and stir to com­bine into a dough.

Form spoon­fuls of the dough into balls the size of a wal­nut and ar­range on a cou­ple of non­stick bak­ing sheets with some space be­tween. Bake for 10-12 min­utes or un­til golden, leave for 2-3 min­utes, then loosen with a palette knife and leave to cool. The bis­cuits will keep well for about a week in an air­tight con­tainer.

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