Categories: Breakfast Desserts Recipes Snacks Sweet Treats
The desiccated coconut makes these Anzac biscuits soft and sweet. They originate from Australia and are reminiscent of macaroons or flapjacks.
Top Tip: You can make these gluten-free by using gluten-free oats and swapping the plain flour for your favourite glutenfree equivalent.
Per biscuit (49g)
Calories 222, Fat 13g, Saturates 5.9g, Sugars 12g, Salt 0.56
Heat oven to 180°C/350°F/Gas 4 and grease a baking sheet with a little dairyfree butter. Then put the oats, desiccated coconut, flour and sugar in a bowl.
Melt the butter in a small pan and stir in the golden syrup. Mix the bicarbonate of soda with the water, before adding this to the pan, too.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently until well combined.
Put ice-cream-scoop or dessert-spoonsized amounts of the mixture onto the greased baking sheets, leaving about 1 inch between each spoonful, to allow room for spreading.
Bake for 8-10 minutes until golden. Transfer to a wire rack to cool. Store in an airtight container for up to two days.
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