Anzac Squares Recipes

ANZAC BISCUITS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
• Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

ANZAC SQUARES

Steps:

• Preheat the oven to moderate 180°C Line a shallow 28 x 18cm tin with aluminium foil; brush with oil or melted butter.
• Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.
• Combine butter and golden syrup in a small pan. Stir over low heat until butter has melted and mixture is smooth; remove from heat. Dissolve soda in water; add immediately to butter mixture and stir until foamy. Add to dry ingredients and stir until well combined.
• Spread mixture into prepared tin, pressing firmly with the back of a spoon to smooth surface. Bake for 25-30 minutes, until golden brown. Cool in tin then, using foil, lift out and cut into squares.
• Store in an airtight container for up to 3 days.