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