ANZAC biscuits

100g plain wholemeal flour

25g oats

30g caster sugar

25g desiccated coconut

20ml spoon golden syrup

50g baking fat/block 

½ x 5ml spoon bicarbonate soda

10ml spoon boiling hot water

Baking tray, weighing scales, sieve, mixing bowl, saucepan, heat-resistant spoon, measuring spoons, kettle, small bowl, spatula, palette knife, flour dredger (optional), fork, cooling rack.

1. Preheat the oven to 160ºC or gas mark 4.
2. Grease or line the baking tray.
3. Sift the flour into the mixing bowl.
4. Add the coconut, oats, and sugar into the mixing bowl and mix well. 
5. Melt the golden syrup and fat together on a low heat in a small saucepan.
6. Mix the bicarbonate of soda with the boiling hot water and add to melted syrup and fat immediately.
7. Add the wet mixture to the dry ingredients.
8. Mix thoroughly until combined.
9. Divide the mixture evenly into 8 portions using the metal spoon.
10. Use lightly floured hands to shape the biscuits into round balls and place onto the prepared baking tray.
11. Slightly flatten the biscuits with a lightly floured fork.
12. Bake for 15-20 minutes, until golden brown.
13. Cool on the baking tray for a few minutes, to allow the biscuits to firm, before transferring them to a cooling rack.

• Reduce food waste: Use up any leftover fruit such as, apricots, berries, peaches, plums or pears. The fruit can be canned, dried or frozen.
• Turn up the flavour: Try adding ½ x 5ml spoon cinnamon to enhance the flavour.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 8 portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?