Anzac biscuits with brown sugar

1 cup rolled oats

1 ⅓ cups plain flour

1 cup brown sugar

⅓ cup desiccated coconut

125g butter

1 tsp vanilla essence


2 tbsp golden syrup

3 tbsp water

1 tsp bicarb soda

Combine oats, sifted flour, sugar and coconut in a large bowl. Heat butter, golden syrup and water in a saucepan, stirring until butter is melted; then stir in the bicarb soda.

Mix all together and place rounded teaspoonfuls of mixture on to greased oven trays, leaving space for spreading.

Bake in a moderately slow oven for about eight to 15 minutes until biscuits feel slightly firm.

Use a spatula to loosen the biscuits, leaving them on the trays to cool. These biscuits are slightly chewy and keep well.

>>Recipe from Marion Forsey, Campbell.