Dessert

ANZAC biscuits

Name: ANZAC biscuits
Total time: 30 min
Yield: serves 4
Ingredients: 150 g Flocons d'avoine; 85 g Grated coconut; 75 g Flour; 100 g Sugar; 100 g Butter; 2 tbsp Sirop doré (golden syrup); 1 tsp Bicarbonate de soude; 2 tbsp Water

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Flocons d'avoine — to buy150 g
Grated coconut — to buy85 g
Flour — to buy75 g
Sugar — to buy100 g
Butter — to buy100 g
Sirop doré (golden syrup) — to buy2 tbsp
Bicarbonate de soude — to buy1 tsp
Water — to buy2 tbsp

Preparation

Preheat the oven to 160°C (fan) and line a baking tray with parchment paper.
In a large bowl, mix the rolled oats, desiccated coconut, flour and sugar.
Melt the butter with the golden syrup in a small saucepan over low heat.
In a small bowl, dissolve the baking soda in the hot water, then stir it into the melted butter (it will foam up).
Pour this liquid mixture over the dry ingredients and mix until you get a smooth dough.
Shape small balls with a spoon, place them on the tray with space between them, then flatten slightly.
Bake for 12 to 15 minutes until golden, then let cool on the tray before eating (they firm up as they cool).