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Prep Time15 min.
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Cook Time10 min.
Recipe from Deirdre from the working bee afternoon tea, August 2023.
Ingredients
Directions
The secret of crispy Anzacs… Course wholegrain oats are best. Do not use quick or instant oats. Biscuit: derived from the French for 'twice cooked'. Take the tray from the oven while Anzacs are lightly cooked, cool for 10 minutes, and replace in the oven for an additional 2-5 minutes. Leave on the tray to cool and harden before removing to a wire cooler.
Line 2 baking trays with baking paper. Preheat the oven to 160°C.
Add golden syrup to butter.
Add bicarb dissolved in the boiling water.
Add all other ingredients and mix together well.
Squeeze into little lumps and place (with room between) on a tray.
Flatten each one with the back of a spoon.
Bake for 10 minutes or until lightly golden (or biscuit bake).
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