ANZAC BISCUITS

Katie Bell makes the most wonderful Anzac biscuits. She is very much a seat of her pants cook, though she objects strenuously when I alter one of her recipes. Here is her recipe, more or less verbatim.

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‘I never get two batches the same; that is the fun of it. I suppose it has something to do with the amount of golden syrup I use.’

1 cup rolled oats

1 cup sugar

1 cup plain flour

¾ cup desiccated coconut

1½ teaspoons bicarbonate of soda

2 tablespoons boiling water

125g butter

1 tablespoon golden syrup (I use more, sometimes 2 tablespoon-ish!!!!)

Combine rolled oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted.

Mix soda with boiling water, add to melted butter mixture. Stir into dry ingredients.

Spoon dessertspoons of mixture onto greased oven trays. (They spread even more if extra golden syrup is used, so separate them well).

Bake in a slow oven (150C) for 20 minutes or until they look cooked.

Makes about 6 large cookie/biscuits.

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