Almond and orange Anzac biscuits + video

A clever take on traditional Anzac biscuit that works really well, bake a batch of these and enjoy with a cuppa.

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Ingredients

150 g	Anchor butter
3 Tbsp	Golden syrup (Main)
1 cup	Plain flour
⅔ cup	Brown sugar
1 ½ cups	Desiccated coconut
1 ½ cups	Harraways rolled oats (Main)
¾ cup	Sliced almonds
1	Orange, zested finely
2 Tbsp	Orange juice
1 tsp	Baking soda

Directions

1. Heat oven to 180C. Line baking trays with baking paper.
2. Melt butter and golden syrup together. Stir well and set aside.
3. In a large bowl, combine flour, sugar, coconut, oats and almonds, and mix well, ensuring there are no large lumps of brown sugar. Stir in orange zest.
4. In a small cup or bowl, mix together orange juice and baking soda until soda has dissolved, then stir into melted butter mixture.
5. Working quickly, pour foaming melted butter mixture into dry ingredients and stir until well combined (use your hands if you're making a double batch, it's easier!).
6. Take handfuls of mixture (it will be very wet and sticky) and firmly squeeze into golf-ball-sized balls (about 35g). Place on prepared tray with about 5cm between biscuits and press down to flatten.
7. Bake biscuits for 13–15 minutes or until golden brown. Cool on trays until firm enough to handle then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.