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ANZAC BISCUITS

  • 1 cup plain (all-purpose) flour
  • 1 cup desiccated coconut
  • 2/3 cup brown sugar
  • 1 cup rolled oats
  • 125g/4oz butter
  • 1 tablespoon golden syrup
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons boiling water

Preheat oven to 160/315F. Place flour, coconut, sugar and oats in a bowl Mix well.

Place butter and golden syrup in a saucepan over medium heat and melt.

Place bicarbonate of soda in a small bowl and add water. Stir to combine. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together.

Roll teaspoonfuls of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for for spreading. Flatten each ball gently with a fork.

Bake biscuits for 15-20 minutes, or until biscuits are golden brown at the edges. Allow to cool slightly on trays before transferring to a wire rack.

Makes 20

This recipe is from Sydney Food by Bill Granger

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BREAKFAST ON THE RUN – Real Muesli Bars

makes 18

  • 350g/31/2 cups Rolled oats
  • 30g/1/2 cup Shredded coconut
  • 50g/1/2 cup Flaked almonds
  • 45g/1/2 cup Wheatgerm
  • 30g/1/4 cup Sesame seeds
  • 35g/1/3 cup Sunflower seeds
  • 55g/1/4 cup Chopped dried apricots (or cranberries are good)
  • 185ml/3/4 cup Honey
  • 55g/1/4 cup firmly packed soft brown sugar
  • 125ml/1/2 cup vegetable oil

Preheat the oven to 130C/250F/Gas 1. Lightly grease and line a 35 x 25 cm (14 x 10 inch) tin. Put the oats, coconut, almonds, wheatgerm, sesame seeds, sunflower seeds and apricots in a bowl.

Put the honey, sugar and oil in a small pan and stir over medium heat until the sugar has dissolved. Pour this over the dry ingredients in the bowl and stir until everything is well combined, mixing with your hands if necessary.

Press the mixture into the tin and bake for 50 minutes, or until golden brown. Cut into bars while still warm.

 This recipe is from Every Day by Bill Granger

 

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