Rolled oat biscuits
- 2 cups rolled oats
- 1 cup flour
- 1 cup brown sugar
- 1 pinch salt
- 1 teaspoon bicarbonate of soda
- 1/2 cup (125 ml) butter, melted
Anzac biscuits had humble beginnings: before they became known as Anzac biscuits (sometime in the 1920s), they were simply known as 'rolled oat biscuits'. The coconut in Anzac biscuits appears to be a later addition which crept in during the 1930s. This recipe comes from the Thorburn household at Meroogal, and uses brown sugar rather than golden syrup.
|Preheat oven to 180°C (or 160°C fan-forced). Line a baking tray with baking paper. |
Mix the rolled oats, flour, brown sugar and salt together in a bowl. Dissolve the soda in 40 ml (2 tablespoons) of boiling water and add to the mixture with the melted butter. Stir to combine (use floured hands if it is too thick to stir with a spoon) and allow mixture to stand for 10 minutes.
Roll the mixture into balls of desired size and flatten between your hands, and place them on a lined baking tray. Bake for 10 minutes or until lightly browned.