If you’re short on time, there’s nothing easier than making a quick slice. No need to shape individual biscuits here! This has the same delicious flavours of traditional oaty Anzac biscuits, and you can cut the pieces however large (or small) you like. It’s substantial enough to pack into lunchboxes too, without crumbling apart in bits.
- 1 1/4 cups plain flour
- 1 1/4 cups rolled oats
- 1 cup brown sugar
- 1 cup coconut (I use a mix of shredded and desiccated)
- 150g butter
- 2 tbsp golden syrup
- 1/2 tsp baking soda
- 2 tbsp boiling water
- Preheat oven to 180°C/160°C Fan. Grease and line a 20cm square cake tin.
- Mix together flour, oats, sugar and coconut.
- Place butter and golden syrup in the microvave, and heat at 20 second bursts until melted. (Can melt in a saucepan on the stove if you prefer).
- In a cup, mix together boiling water and baking soda. Stir into the melted butter mixture.
- Add this to the flour mixture, stirring well to combine.
- Spoon into tin, press down to spread out evenly. Bake for 25-30 mins or until lightly golden.
- Leave to cool in the pan, then cut into squares and enjoy!
This recipe is modified from taste.com.au
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