Anzac biscuits

For reasons that I won’t go into (ok, it was basically a miscalculation of amounts for a wedding order towards the end of last year), I ended up with a LOT of butter hanging about creeping ever closer to its sell by date. Baking seemed like the obvious use, so I took to the internet to find something that used some of the butter, but didn’t involve me leaving the house for ingredients- well, it was cold!

Anzac biscuits seemed like they’d do the trick- I didn’t have eggs, which knocked a lot of baking recipes on the head, but thankfully, Anzac biscuits, being something of a wartime staple in Australasia (Anzac stands for Australia and New Zealand Army Corps, see!), didn’t need them- For obvious reasons of egg-based scarcity in the first world war.

So, to the recipe:
Preheat the oven to gas mark 4/180C
Get your bowl and throw in:
85g porridge oats
85g dessicated coconut
100g plain flour
100g caster sugar

Melt 100g butter, then stir in 1 tablespoon of golden syrup
Boil the kettle- Mix 3/4 teaspoon bicarb of soda with 2 tablespoons of boiling water
Pour the watery bicarb into the buttery golden syrup

Make a well in the middle of the dry ingredients, pour in the wet ingredients, mix with a wooden spoon until everything is combined

Go in with your hands and squidge together walnut sized balls of the mix. Drop onto greased baking trays- Leave an inch between each blob because the do spread!

Bake for 10-12 minutes- They should be golden, but will still be a bit wet in the middle- Don’t worry, they harden as they cool!- Take them off the tray and put on a cooling rack

This made a batch of 18. They’re all gone now

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