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1 cup rolled oats 

1 cup plain flour

¾ cup brown sugar

1 cup desiccated coconut

125 grams butter, chopped

2 tbsp golden syrup

½ tsp bicarb-soda

1. Preheat your oven to 180C (fan-forced) and line an 18cm x 28cm baking tray with baking paper.
2. Place the butter, brown sugar, and golden syrup into a small saucepan, on low heat.
3. Stir until everything is melted together, then add the sodium bi-carb and whisk to combine.
4. In a large bowl, mix the flour, coconut and rolled oats. Add the butter/sugar mixture and stir well to combine.
5. Add the mixture to the baking tray and bake for 20 – 25 minutes or until golden.
6. Leave the ANZAC Slice in the tray to cool for 10 minutes before transferring to a wire rack to cool completely, then slice into squares.

Classic ANZAC Biscuits

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