One of my oldest memories is of making Anzac biscuits with my mum in the kitchen of our house in Albany, where we grew up. I remember the apple green counter tops (it was the late 70’s) and the three of us helping to roll the mixture and lay it out onto baking. There was always a race to see who was going to get to press them out and a fight for the fork till the very last biscuit. This is an undated recipe using oil instead of butter and the addition of the Chia adds a nice little bite. Enjoy with much love xx
- 1.5 cup plain flour
- ¾ cup brown sugar
- 1 cup rolled oats
- ¾ cup fine desiccated coconut
- 3 tbsp golden syrup
- 1 cup olive oil
- 1 tbsp Chia Seeds (optional_
- ½ tsp bicarb soda
- 1 tsp ground cinnamon
Preheat oven to 175°C. Into a bowl mix all the dry ingredients.
Add the golden syrup and Olive oil.
If it’s a bit dry, add a little more olive oil
Place walnut sized balls of the mixture on a lined tray lined with baking paper.
Press down the balls using a fork to a thickness of about 1cm using a fork, allowing a little room to spread.
Place the biscuits in the preheated oven for roughly 15 minutes.
When cooked, leave to cool on a tray as they will be soft until they cool down
Serve with some great friends and conversation