Traditional oaty biscuits that are a perfect way to commemorate Anzac Day – or enjoy any day of the year!
These keep well and are easy to store.
Makes 20 large biscuits
Ingredients
1 cup rolled oats
1 cup flour
1 cup shredded coconut
3/4 cup soft brown sugar
¼ cup golden syrup
125g unsalted butter
½ tsp baking soda
Method
Preheat oven to 160°C fan bake and line two oven trays.
Combine Harraways rolled oats, flour, coconut and sugar in a large bowl.
Heat together golden syrup and butter until butter melts.
Stir in soda, then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on trays, allowing a little room for spreading.
Lightly flatten with and bake for approx. 20 minutes. (Times will vary depending on biscuits size and whether you like the biscuits soft and chewy or hard and crunchy).
Allow to cool on the trays (they will harden on cooling) before transferring to airtight container. They will keep fresh for two weeks.
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