A little twist on the traditional ANZAC Biscuit making then so moreish!
- 1 Cup Plain Flour
- 1 Cup Rolled Oats
- 1 Cup Desiccated Coconut
- 1 Cup (packed) Brown Sugar
- 1 Cup (torn in half) Fresh Raspberries (frozen has too much water content)
- ⅓ Cup Golden Syrup (or otherwise Honey)
- 125g Unsalted Butter
- 1 tsp BiCarb Soda
- 2 Tablespoons Water
Preheat oven to 160°C. Place the flour, oats, coconut and sugar in a bowl and mix well.
On a low to medium heat, stir the golden syrup and butter in a small saucepan until the butter melts and combined with the syrup. Whisk in the water and BiCarb soda until well combined for about 10secs (watch out as it will foam up) then immediately pour (i.e. whilst still warm) into the flour/oat mixture and mix well. When almost combined add the raspberries and gently mix through trying not to break them up too much.
Roll tablespoon sized balls of the mixture (making sure you get a least one bit of raspberry in each ball) and place on baking paper & tray squashing each ball until they are about 1cm thick. Bake for 15-20 minutes or until golden brown. 15 minutes for chewy and closer to 20 minutes for a more crunchy biscuit. They will still be soft to touch but will harden as they cool so let them chill out for 15-20 minutes before munching down.
© Tim Elwin 2013