Sunday afternoons or Monday mornings are when I get busy baking something for the school lunch boxes. Either something I can freeze and pull out when packing lunches in the morning or something that will last a week of lunches. Anzac biscuits won’t deteriorate one iota. Designed to last for months these are a good lunch box standby.
We all prefer the chewy Anzac so I pull them out of the oven early. I also like to flatten the biscuits with any flat utensil half way through cooking.
1 cup plain flour
1 cup brown sugar
1 cup rolled oats
1/2 cup desiccated coconut
125g unsalted butter
2 tablespoons golden syrup
1 tablespoon water
1/2 teaspoon bicarbonate of soda
Preheat oven to 160 degrees C.
In a large bowl mix together the flour, sugar, oats and coconut.
In a medium saucepan melt the butter with the golden syrup and water. Then add the bicarb and give a quick mix before tipping into the bowl with the dry ingredients. Give the mixture a good stir and then roll up about a tablespoon of dough in a ball and place on lined baking trays. Place the biscuits about 5cm apart and bake for 15-20 minutes. Cool on the tray.