You just can’t beat the classic Anzac biscuit – whip up a batch (or three) of these and watch them disappear!
Ingredients
- 150g (1 cup) plain flour
- 155g (3/4 cup) caster sugar
- 140g (1 1/2 cups) rolled oats
- 80g (1 cup) moist coconut flakes
- 120g butter, melted
- 60ml (1/4 cup) golden syrup
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon water, boiling
Method
- Step 1Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
- Step 2Combine the flour, sugar, oats and coconut in a bowl. Make a well in the centre. Add the butter and golden syrup. Combine the bicarb and water in a bowl. Add to well. Stir until combined.
- Step 3Roll tablespoonfuls of mixture into balls. Place, 5cm apart, on prepared trays. Flatten slightly. Bake for 12-15 minutes or until golden brown. Cool on trays.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
489 kj
Energy
5.2g
Fat Total
3.4g
Saturated Fat
1g
Fibre
1.5g
Protein
10mg
Cholesterol
57mg
Sodium
7g
Carbs (sugar)
16.9g
Carbs (total)
All nutrition values are per serve
Notes
Storing tip: Store in an airtight container for up to 2 weeks.
- Author: Kerrie Ray
- Image credit: Al Richardson
- Publication: Taste Magazine
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