In partnership with Mainland
Teaming up with our friends at We Are What We Eat, our traditional Anzac biscuit is the perfect balance of chew and crunch.
Prep time – 15 mins
Cooking time – 20 mins
Serves 12
Ingredients:
| 1 ½ cups | rolled oats |
| 1 ½ cups | desiccated coconut |
| 1 ½ cups | plain flour |
| 150g | Mainland Unsalted Butter (or salted if you prefer) |
| ¼ cup | golden syrup |
| 1 cup | caster sugar |
| 1 teaspoon | baking soda |
| 1 tablespoon | water |
Method:
Preheat oven to 180°C. Combine the oats, coconut and flour in a bowl and set aside.
Melt the butter, golden syrup and sugar in a saucepan over medium heat, stirring until the butter melts and sugar dissolves (1-2 minutes). Remove from heat, cool slightly, then add the baking soda mixed with water. Stir to combine, then pour over the oat mixture and mix.
Dampen your hands to avoid the mixture sticking and roll into 24 balls. Divide between 2 trays lined with baking paper, leaving 3cm between each. Flatten lightly with a fork.
Bake for 20-22 minutes until golden swapping trays halfway through if need be. Remove from oven and cool completely on a wire rack.
The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to nzherald.co.nz/eatwell
