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Aussie oatmeal biscuit.
Preheat oven to 175 degrees C
In a large bowl, add oats, coconut, sugar and sifted flour. Mix together.
Add butter and golden syrup to a saucepan and melt gently while stirring.
Put bi-carb into a small heatproof container and mix with the boiling water. Add to the melted butter and syrup.
Mix butter mixture to the dry ingredients until it is wet through.
Make balls with the mixture and flatten slightly, place onto a baking tray lined with baking paper.
Bake for 15-18 minutes
You can make giant Anzac biscuits too, just increase the baking time a little.
* For dairy free and vegan use Nuttelex instead of butter.
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