Lynne Mullins' Ginger Anzac Biscuits

GINGER ANZAC BISCUITS

1 cup rolled oats
1 cup plain flour, sifted
½ cup castor sugar
½ cup desiccated coconut
125g butter, chopped
2 tbsp golden syrup
½ tsp bicarbonate of soda
1/3 cup glace ginger, drained and chopped

Pre-heat oven to 160C.

Grease oven trays and line with baking paper.

Combine oats, flour, sugar and coconut in a large bowl.

Combine butter, golden syrup and 2 tablespoons of water in a small saucepan and stir over low heat until smooth.

Stir in soda.

Remove from heat and add ginger.

 
Stir syrup into dry ingredients and roll level tablespoons of the mixture into balls.

Place about 5cm apart on the oven trays and flatten slightly with the back of a spoon.

Bake biscuits for about 20 minutes or until golden and cooked.

Cool on trays.

Makes about 25