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  • Writer's pictureMaya Linnell

Grandee's ANZAC biscuits

This is one of my grandmother's recipes, and I like to think there's something rather fitting about ANZAC bikkies baked by a Kiwi lady who now lives in Australia.

2c rolled oats

2c plain flour

2c brown sugar (Grandee recommends firmly packed, but I think they're sweet enough already)

1c coconut (either desiccated or shredded is fine)

250g butter

4 tablespoons golden syrup

2 tablespoons warm water, mixed with one small tsp bi-carb soda

- Preheat oven to 180 degrees (or 160 fan forced)

- Melt butter and syrup in a large saucepan

- Stir in bi-carb/water - Add oats, flour, sugar and coconut. Mix well.

Plonk onto the tray in teaspoon-sized heaps. You can roll into balls if you like, but they usually melt into a round-ish blob as they cook. Be sure to space them out, or they'll join together.

Bake until they are golden (usually about 15-20 minutes). If you like them chewy, pull them out a little earlier, or leave in longer for a crunchier treat.

Tip #1- If mixture seems too dry after all ingredients are combined, just add in a little extra water Tip #2 - These bikkies freeze beautifully. I put half in the freezer to ration them out a little, otherwise everyone gobbles them up very quickly! Serve with love.


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