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Classic ANZAC Biscuit Recipe

Ingredients

Approximately 25 cookies

125 grams unsalted butter, chopped into 2cm square cubes

2 tablespoons treacle

1/2 teaspoon bicarb soda

2 tablespoons boiling water

90g rolled oats

150g plain flour

220g brown sugar

60g desiccated coconut

Method

Preheat oven to 180°C/350°F. Lightly grease two large biscuit trays and line with baking paper.
In a medium saucepan combine butter and treacle then stir over low heat until smooth.
Combine bicarb soda and boiling water, in a small bowl and add to the melted butter and treacle and stir well.
Add remaining ingredients and stir until a dough is formed.
Roll tablespoons of mixture into balls and place 5cm apart on the prepared biscuit trays.
With wet hands, flatten the biscuits to approximately 1cm thick.
Bake for 15 minutes or until golden. Cool biscuits on trays.

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