Anzac biscuits on Anzac Day. Need I say more.
Going with tradition today, this recipe is a classic from the Edmonds cookbook. Ive just added the extras with a bit more butter. If you find that the mixture is a bit greasy, leave it for 10 minutes for the oats to absorb the liquid.
115 g butter
11/2 tbsp golden syrup
1/2 c caster sugar
3/4 c coconut
3/4 c rolled oats
3/4 c plain flour
1 tsp ground cinnamon
1 tbsp hazelnuts, roughly chopped
1 tbsp walnuts, roughly chopped
2 tbsp milk chocolate drops
1 tsp baking soda
1 tbsp boiling water
Preheat oven to 180 degrees. Place baking paper on a baking tray.
In a small saucepan, melt butter and syrup over a low heat until melted. Cool.
Combine sugar, coconut, oats, flour, cinnamon, nuts and chocolate in a bowl. Stir in melted butter and syrup.
Dissolve soda in water and mix into biscuits dough until combined.
Place rounded dessertspoonfuls on tray.
Bake for 15 minutes or until golden.