1 cup rolled oats
1 cup plain flour
1/2 cup sugar
3/4 cup dessicated coconut
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda (baking soda)
1 tablespoon hot water
- Remember that it's April.
- Realise that means ANZAC Day is coming up. Spend some time thinking about the Australian and Kiwi men and women who have served their countries before guiltily beginning to obsess about ANZAC biscuits.
- Preheat the oven to 160 °C (320 °F) and then carefully knock over all of your baking trays. Twice.
- Place the oats, flour, sugar and coconut in a bowl. Pick a baking tray that hasn't been on the floor and place some baking paper on it.
- Answer a knock at your door, say G'day to your 70 year old landlord, accept some free cucumbers out of his garden and blink politely when he explains he has a shard of glass in his foot and asks you to dig it out.
- Dig a shard of glass out of your landlord's foot with a needle, say thanks for the cucumbers and stare in bemusement at your door for a while after he cheerfully bids you good day.
- Wash your hands. Twice. Maybe three times. You are cooking after all.
- Place the golden syrup and butter in a saucepan over a low heat, allow butter to melt and blend with the golden syrup. Resist the urge to drink what is essentially deliciously scented fat and sugar.
- Mix the bicarbonate of soda with the hot water and add to the butter mixture. Giggle in a very grown-up and not at all dorky fashion at the way the butter mixture fizzes up.
- Pour the butter mixture into the dry ingredients and mix well. Continue to not eat the mixture. Well, not all of it.
- Roll the mixture into balls the size of walnuts and then squish into biscuit shapes and place on a tray covered with baking paper that you have successfully continued to keep off the floor.
- Bake for 10 minutes or until golden brown. Cool on racks.
- Make a cup of tea and go mad on those biscuits. Eat the heck out of them.