Fantastic with a side of tea or even just on their own. A traditional ANZAC biscuit with the delicious complement of Zealong tea.
Ingredients you will need
- 1 cup plain flour
- 1 ½ tsp cinnamon
- 1 ¾ cups rolled oats
- ½ cup ground tea – black works best
- ½ cup White or Raw Sugar
- ¼ cup (firmly packed) Soft Brown Sugar
- 1 cup desiccated coconut
- 150g butter, cubed
- ¼ cup Golden Syrup
- 2 Tsp water
- 1 tsp bicarbonate of soda
Instructions
- Pre-heat oven to 150°C conventional bake. Line a baking tray with baking paper.
- In a medium-sized bowl, sift together the flour and cinnamon. Add the rolled oats, ground tea,
coconut and sugars; mix well. - Combine the butter, Golden Syrup and water in a small saucepan and stir over low-medium heat
until the butter melts and the mixture is well combined (ensure the mixture does not simmer or
boil). Remove from heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients
and use a wooden spoon to stir until well combined. - Roll 1-2 tablespoons of mixture into balls and place onto tray about 5cm apart. Use your fingers to
flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit) or
20 minutes for a crunchier biscuit. - Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Keep
in an airtight container for up to a week.
- Serve with a Zealong tea of your choice.
