Ginger Anzac Biscuits

Nomenclature

• tbsp = tablespoonful
• tsp = teaspoonful

Preparation

• Preheat oven to Gas Mark 4 (180°C, 350°F).

Ingredients

• 125g flour
• 150g Muscovado sugar
• 125g rolled oats
• 60g shredded, dessicated coconut
• 1 or 2 tsp ground, dried ginger
• Pinch of salt
• 110g butter
• 1 tbsp golden syrup / molasses
• ½ tsp NaHCO3
• 2 tbsp boiling water

Method

• Mix flour, sugar, oats, ginger and salt.
• Melt butter and syrup in a small pan.
• Dissolve bicarb in water and add to the melt.
• Now pour this into the dry mixture and mix well.
• Deposit spoonfuls onto trays and bake for c. 20 minutes.
• Let cool for a while to harden before attempting to lift them with a slice.