Seeded Anzac biscuits

Anzac biscuits were developed by the wives of New Zealand and Australian soldiers during World War 1. The combination of baked rolled oats, flour, golden syrup, butter and sugar did not spoil readily and travelled intact to the other side of the world. Today Anzacs have been given makeovers with added chocolate, nuts, and seeds. They’re great also crumbled over fruit or combined with icecream.

READ: Jan Bilton's seedy and nutty treats

Ingredients

1 cup	Rolled oats (Main)
1 cup	Plain flour
1 cup	Desiccated coconut
¾ cup	Brown sugar, not packed
½ cup	Pumpkin seeds
½ cup	Sunflower seeds
125 g	Butter
½ cup	Golden syrup
1 tsp	Baking soda
2 Tbsp	Boiling water

Directions

1. Preheat the oven to 180C. Line 2 baking trays with baking paper.

2. Combine the rolled oats, flour, coconut, brown sugar and seeds in a large bowl.

3. Place the butter and golden syrup in a saucepan over low heat, stirring until the butter has melted. Dissolve the baking soda in the boiling water and add to the butter mixture. Stir into the dry ingredients.

4. Place heaped teaspoons of the mixture on to the prepared trays and lightly flatten with a fork. Bake for 12-15 minutes, until golden.