Anzac biscuits

Ingredients

• 100 gCereals, oats, regular and quick, not fortified, dry
• 150 gWheat flour, white, all-purpose, unenriched
• 150 gSugars, brown
• 70 gNuts, coconut meat, dried (desiccated), not sweetened
• 125 gButter, without salt
• 60 gSyrup, Cane
• 3 gLeavening agents, baking soda
• 30 gBeverages, water, tap, drinking

Method

1. Preheat the oven to 160 °C and line two trays with paper. In a bowl combine 100 g oats, 150 g flour, 150 g brown sugar and 70 g coconut.
2. Melt 125 g butter with 60 g golden syrup in a small pan over low heat.
3. Dissolve 3 g bicarbonate of soda in 30 g boiling water and pour it into the hot butter – it will foam. Stir it into the dry ingredients at once.
4. Shape the dough into 24 balls of about 29 g, place them 5 cm apart on the trays and flatten to 1 cm with your palm.
5. Bake both trays together in a fan oven for 14 minutes at 160 °C until golden; swap them halfway.
6. Let the biscuits firm up on the trays for 5 minutes, then cool on a rack for 10 minutes; they crisp as they cool.