Time
prep 0:10
total 0:30
Ingredients
| 1 cup | plain flour | | 1-1/2 cup | rolled oats | | 3/4 | white sugar | | 3/4 | coconut | | 1 tsp. | powdered ginger | | 4-1/2 oz. | butter | | 2 tbsp. | golden syrup | | 2 tbsp. | boiling water | | 1-1/2 tsp. | bicarbonate of soda |
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Instructions
Preheat oven to 170°C/340°F. Melt butter and golden syrup together in a saucepan over a low heat. In a large bowl mix together flour, oats, sugar, coconut and ginger. Disolve bicarbonate of soda in boiling water. Add to metled butter mixture. It should froth up. Quickly add butter mixture to dry ingredients and mix well.
Spoon tablespoons of mixture onto greased trays. Flatten slightly. Leave room to spread. Bake in middle of oven for 15 to 20 minutes or until golden. Cool on wire racks. Enjoy!!
Author's Comments
These biscuits are an Australian favourite. Originally made and sent to the ANZAC's (Australian New Zealand Army Corps) when they were in battle, as not only do they taste nice but they have excellent keeping qualities.
Cup measurments are Australian. 1 cup = 250mls
White sugar may be substituted for raw or brown sugar. Ginger may be omitted if desired.
If you prefer softer biscuits remove from tray directly after leaving the oven to cool on a wire rack. For harder biscuits cool on tray for 5mins before removing to wire rack.
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