Anzac Biscuits

By Debbie Burton

These iconic biscuits were originally made to send to the ANZACs serving in Gallipoli. For a contemporary twist add a few almonds and your favourite dried fruit.

These iconic biscuits were originally made to send to the ANZACs serving in Gallipoli. For a contemporary twist add a few almonds and your favourite dried fruit.

1 cup rolled oats

1/2 cup raw sugar

1/2 cup white or rice flour

1/4 cup sliced almonds

1/4 cup raisins (or your choice of dried fruit)

75 grams butter

½ tsp baking soda

1 Preheat oven to 180

2 Melt the butter in a saucepan over low heat.  In a separate bowl combine baking soda with 3 1/2 tablespoons of boiling water.

3 Combine dry ingredients in large bowl. Add melted butter and the baking soda mixture, and mix well. You may need a little more water to keep the mixture moist.

Place dessertspoon sized balls on greased baking tray (or baking paper on tray) and depress with fork.

4 For bake 18 minutes at 180C.

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