Bakers Dozen ANZAC Biscuits

Dessert

Ingredients

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Photography and Recipe by The Anonymus Chef

Instructions

Preheat oven to 170C.
Place the flour, oats, Rapdura sugar, cinnamon and coconut in a large bowl and stir to combine.
In a small saucepan place the CSR golden syrup and butter and stir over low heat until the butter has fully melted.
Mix the bicarb soda with 1½ tablespoons water and add to the golden syrup mixture. (It will bubble whilst you are stirring together so remove from the heat.)
Pour into the dry ingredients and mix together until fully combined.
Roll tablespoonfuls of mixture into balls and place on a Bakemaster baking tray lined with non-stick baking paper, pressing down on the tops to flatten slightly.
Bake for 14 minutes or until golden brown.