Actually Donnas’ recipe requires two Anzac Biscuits to be sandwiched together and filled with a caramel filling which you just buy in a can from the supermarket. You can do that too but I decided I didn’t want the extra calories!
The flavour in these biscuits is all there, they are really easy to make and they taste as delicious as ever.
Make sure you keep the oven at 160C the whole time as the Anzac Biscuits need a low oven temperature to cook them without burning as several trays will go in and out constantly.
Make sure once you take the Anzac Biscuits out of the oven that you leave them to cool on the tray as they will be soft. Put in the next batch of biscuits.
Then once it’s time to take those out then you can take the cooled biscuits off the tray and onto a cooling rack to cool completely and put your next batch on that tray.
Biscuits made in honour of the ANZACS for Anzac Day the 25th of April.
Lest we forget!
Anzac Biscuits Recipe
1 cup rolled oats
1 cup plain flour
½ cup caster sugar
¾ cup desiccated coconut
140gm milk free margarine
¼ cup honey
1 tablespoon hot water
½ tspn bicardonate of soda
Preheat oven to 160C.
Place the oats, flour, sugar and coconut in a bowl and stir to combine.
Combine the margarine and honey in a small saucepan over low heat and stir until the margarine is melted.
Mix the water and bicarbonate of soda in a small bowl.
Add it to the margarine mixture and stir to combine.
Pour the butter mixture over the flour mixture and stir well to combine.
Place ½ tablespoons of the mixture onto baking trays lined with non-stick baking paper allowing room to spread.
Flatten slightly and bake for 10-12 minutes or until golden.
REMINDER: Leave biscuits to cool on tray because when they come out of the oven they are still soft and need about 10 minutes to harden up.