So today is Anzac day and with a Kiwi in the house, I was informed Anzac biscuits were required. To be honest, it’s not much of an ask – they are super easy and a really nice treat – there is no way to make them low carb though and I don’t care how much any cardboard munching keto freaks tell me there is. They disappeared very quickly – this recipe makes nine cookies.
In order to be in the full spirit of things, I have, of course, used Anchor New Zealand butter! A tip to make sure you get all the golden syrup into the bowl, grease the spoon before you pour the syrup onto it and it’ll come off clean.
I have had to do a bit of an edit on this one – apparently it was a massive faux pas to call them cookies……whoops!
Even the dog joined in the festivities……doesn’t she look happy about it?
60g plain flour
70g granulated sugar
70g desiccated coconut
60g rolled oats
1 tablespoon golden syrup
1/2 teaspoon baking soda
2 tablespoons boiling water
- Preheat the oven to 160C fan (180C if not fan)
- Line a couple of baking trays with baking parchment
- Put the butter and golden syrup into a small dish and melt them together in the microwave for about 30 seconds
- Dissolve the baking soda in the boiling water and then add that to the butter and syrup
- Mix together all the dry ingredients in a bowl then stir in the wet ingredients until thoroughly combined
- Roll a tablespoon of the mixture into a gold ball sized ball then gently press down onto the baking sheets – they do spread so give a few inches space between them
- Bake for about 15 minutes (until golden)
- Gently lift the baked biscuits onto a cooling rack – they are very crumbly and a little delicate until they’ve cooled
- Put on the kettle, make a cuppa (by which time they should be cool enough) and dig in!