ANZAC Biscuits with EVOO
- Preparation: 15min
- Cooking Time: 10min
- Serves: 18
– 180g Rolled Oats
– 150g Plain Flour
– 150 Raw Sugar or Caster Sugar
– 60g desiccated Coconut
– 115g Golden Syrup
– 90ml Leccino Extra Virgin Olive Oil
– 1 teaspoon Bicarbonate of Soda
– 2 tablespoons hot water
Preheat oven 160°C. Line 2 large trays with baking paper.
Place dry ingredients in a mix bowl to combine.
Pour wet ingredients in a jug.
Combine bicarbonate of soda with hot water and add to wet mixture. Stir.
Pour wet mixture to dry mixture and stir combine. The mixture should be quite sticky.
Form 18 small balls and place on prepared trays. Flatten balls into a disk and allow space to spread.
Bake for 5 minutes. Remove from oven and use the back of a spoon to press to desired thickness and shape. Return to oven and bake for another 2 minutes or until golden brown.
Cool on tray for 5 minutes and transfer to wire rack to cool completely (biscuits will harden once cooled and will be chewy in texture).