ANZAC Biscuits

INGREDIENTS:

Makes 24 biscuits 

• 125g Unsalted Butter, Chopped 
• 2 tbsp Golden Syrup 
• 1/2 tsp Bicarbonate of Soda 
• 2 tbsp Boiling Water 
• 100g Rolled Oats
• 130g White Buckwheat Flour
• 220g Brown Sugar 
• 60g Desiccated Coconut

METHOD

1. Preheat oven to 180°C. Grease and line (with baking paper or non-stick silicone mat) two large oven trays.
   
2. Place oats, flour, sugar and coconut into a large bowl.
   
3. Place butter and golden syrup into a medium saucepan and stir over low heat until smooth and combined. 
   
4. Combine baking soda and boiling water in a small bowl. This will start to fizz straight away. Quickly stir, then pour into the melted butter mixture. This again will start to fizz up right away. 
   
5. Pour butter mixture into the bowl with the dry ingredients. Stir well to combine - the mixture should have a wet, sand-like texture. 
   
6. Roll level tablespoons of mixture into balls and arrange on prepare trays. Place balls at least 5cm apart as they will spread significantly while cooking. 
   
7. Bake in the oven for 15 minutes, until golden. Allow to cool completely on the tray before eating