These iconic biscuits were originally made to send to the ANZACs serving in Gallipoli.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.
