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Recipe of the Month

March 26, 2016

Chewy Sultana ANZAC Biscuits




1 1⁄4 Cups of quick cooking oats

1 Cup of plain flour (sieved)

1 Cup of caster sugar

1⁄2 Cup of desiccated coconut

160g butter

4 Tablespoons of golden syrup

1 Teaspoon of bicarbonate of soda

2 Tablespoons boiling water

1⁄2 Cup of sultanas






Preheat oven to 180 degrees C and grease a large baking tray.


Mix the oats, coconut, sugar, sultanas and flour together in a large mixing bowl.


Heat the butter and golden syrup on a medium heat until butter has melted, reduce heat slightly.


Combine the bicarbonate of soda with the boiling water and then add to the butter/syrup mix. Stir through for a few seconds so it combines and froths. Remove from the heat and pour over the flour mixture.


Stir through, then use your hands to roll small amount of mixture into balls.


Use the heat from your hand to press the mixture together and flatten slightly before placing on the baking tray.


Repeat for the remaining mixture.


Bake for 15-20 minutes or until golden brown.


Allow to cool for 5-10 minutes before removing from the baking tray.

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