Anzac Biscuits Jamie Oliver Food

ANZAC BISCUITS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

THE ANZAC BISCUIT

Steps:

• Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside.
• In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside.
• Mix together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl.
• Add the melted butter to the dry ingredients and stir with a wooden spoon to combine ingredients.
• Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray about 4 cm (1.5") apart to allow room for spreading.
• Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
• Remove the biscuits from the tray and cool on a wire rack.
• Yield: 10-15 biscuits.