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Anzac Biscuits

These are a delightfully crunchy combination of coconut and rolled oats. They take mere minutes to make and everything is done in a single saucepan. They are divine as they are, but if you are one who can’t live without chocolate, add a few chips; need a raisin fix now and then, chuck some in; have a yen for citrus, grate in some orange zest. Whether in their pure state or personalized, these will be a new favorite! 

Anzac Biscuits

4 oz. butter (8 tbs.)
2 tbs. golden syrup
4½ oz. sugar (½ cup plus 1 tbs.)
3 oz. shredded coconut (1 cup)
3 oz. rolled oats (¾ cup)
scant 5 oz. all-purpose flour (1 cup plus 2 tbs.)
1 tsp. baking soda
1 tbs. hot water

Heat the oven to 350°F and line two baking trays with parchment paper.

Melt the butter and golden syrup in a medium saucepan. Remove from the heat and stir in the sugar, coconut, oats, and flour. Combine the baking soda and water, then immediately stir into the mixture.

Form into small, walnut-sized balls (we got 26) and place on the baking trays, leaving space around each. Bake for 8-9 minutes, or until a rich golden brown. Let them rest on the baking sheet for a few minutes before removing them to a wire rack to cool completely.

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