Rosemary biscuits for Anzac Day

PREPARATION: 15 minutes | COOKING: 12-15 minutes | MAKES: 24



INGREDIENTS

• 1 cup rolled oats

• 1 cup plain flour

• 1 cup desiccated coconut

• ¾ cup brown sugar

• 2 Tbsp finely chopped fresh rosemary

• 125g unsalted butter

• 2 Tbsp golden syrup

• ½ tsp baking soda

• 2 Tbsp boiling water

METHOD

1. Set your oven to 160°C (fan-forced) or 180°C (conventional). Line two baking trays with baking paper.

2. In a large bowl, mix the rolled oats, plain flour, desiccated coconut, brown sugar, and chopped rosemary.

3. In a small saucepan over low heat, melt the butter with the golden syrup until smooth.

4. In a small cup, combine baking soda and boiling water, stirring until dissolved. Quickly stir this mixture into the melted butter and syrup. It will froth up slightly.

5. Pour the wet mixture into the dry ingredients. Mix well. Roll tablespoons of dough into balls and place on the prepared trays, leaving room for spreading. Flatten slightly with your fingers.

6. Bake for 12–15 minutes or until golden. For a softer biscuit, remove at 12 minutes; for a crispier texture, let bake a little longer.

7. Allow biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.