ANZAC Biscuits
1 cup rolled oats
4 tabs (125g) margarine
1 cup plain flour
1 tabs golden syrup
1 ½ teaspoons bicarbonate of soda
¾ cup coconut
2 tablespoons boiling water
4 tabs (125g) margarine
1 cup plain flour
1 tabs golden syrup
1 ½ teaspoons bicarbonate of soda
¾ cup coconut
2 tablespoons boiling water
Preheat oven 160°C and grease tray. Mix oats, sifted flour, and coconut in large bowl. Put syrup and margarine in small saucepan and melt on gentle heat. Mix bicarb and water, add to butter mixture. Stir into dry ingredients. Put teaspoonfuls onto tray. Cook 15-20 mins. Let cool on tray 5 mins, then put into cake cooler.