Mignon’s Anzac-style biscuits

Local baking enthusiast, Mignon Sich, recently won the title of ‘Barossa’s Best Anzac Style Biscuit Baker’ in Barossa Fresh’s inaugural community Anzac-style biscuit baking competition. Try Mignon’s method to re-create her winning biccies!

Ingredients

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup sugar
• 1 cup coconut
• 4 oz butter
• 1 tbsp golden syrup
• 1-2 tbsp boiling water
• 1 tsp bi-carb soda

Method

1. Combine all dry ingredients
2. Melt butter and golden syrup
3. Mix bicarb in boiling water
4. Add quickly to dry mix while fizzy, mix
5. Place small balls onto a lined baking tray, allow room for spreading
6. Bake at 150c until golden for 10 to 15 minutes
7. Cool on tray until firm