ANZAC BISCUITS

AUSTRALIA’S #1 BISCUIT. NOT JUST ON ANZAC DAY!
IF IT KEPT SOLDIERS GOING 100 YEARS AGO, THEY’LL KEEP YOU GOING UNTIL DINNER!

INGREDIENTS:
2 CUPS OATS (THE BIGGER THE OATS THE BETTER)
1 CUP PLAIN FLOUR
1/3 CUP BROWN SUGAR
2/3 CUP DESICCATED COCONUT
½ TSP GROUND CINNAMON
PINCH OF SEA SALT
1/3 CUP GOLDEN SYRUP (OR ¼ CUP RICE MALT SYRUP)
1/2 CUP/125g BUTTER (MELTED)
1 TSP BICARBONATE OF SODA
2 TBSP HOT WATER

OPTIONAL: (NOT THE ORIGINAL RECIPE)
1/2 CUP OF ROUGHLY CHOPPED MACADAMIAS, DRIED CRANBERRIES OR WHITE CHOCOLATE DROPS.

UTENSILS: 
OVEN TRAY, BAKING PAPER, LARGE MIXING BOWL, A GLASS BOWL, LARGE SPOON, MEASURING CUP & SPOONS, LARGE PLATE FOR SERVING. 

METHOD:
PREHEAT THE OVEN AT 180 DEGREES, ON FAN SETTING.
MIX TOGETHER ALL THE DRY INGREDIENTS IN A LARGE MXING BOWL (EXCEPT THE BICARB). 
MELT THE BUTTER AND GOLDEN SYRUP IN A GLASS BOWL IN THE MICROWAVE (FOR 1 MINUTE) OR IN A SAUCEPAN, ON THE STOVE.
DISSOLVE THE BICARBONATE IN HOT WATER AND ADD TO THE BUTTER MIXTURE. 
COMBINE THE BUTTER MIXTURE WITH THE DRY INGREDIENTS, USING YOUR HANDS IF YOU LIKE.
ADD ANY OPTIONAL INGREDIENTS (YOUR CHOICE).
TAKE A TABLESPOON OF MIXTURE AND ROLL INTO A BALL THE SIZE OF A GOLF BALL.
PRESS DOWN UNTIL THE BISCUIT IS ABOUT 1-2CM THICK.
PLACE ON BAKING PAPER ON A BAKING TRAY AND PUT IN THE OVEN FOR AROUND 10 MINUTES, UNTIL THE BISCUITS START OF GO GOLDEN AT THE EDGES.
ALLOW TO COOL AND HARDEN. 
SERVE WITH A GLASS OF MILK OR CUP OF TEA. ADD A PINCH OF SEA SALT TO BRING OUT THAT SALTY-SWEET TASTE!

STORAGE HACK: THIS BISCUIT IS FAMOUS FOR LASTING A LONG TIME! THEY STAY CRISP FOR ABOUT ONE WEEK, THEN SOFTEN THEREAFTER, BUT LAST FOR WEEKS!

NUTRITION HACK: REMEMBER- THE LARGER THE OATS, THE BETTER, AS YOU WILL HAVE LESS OF A SUGAR SPIKE (LOWER GI).
A GREAT AFTER-SCHOOL OR SPORTS PRACTICE ENERGY BOOST!