wattle seed & cocoa nib anzac biscuits

anzac biscuits.jpg

1 cup rolled oats

1 cup plain flour

1 cup sugar

3/4 cup shredded coconut

1 teaspoon ground wattle seed

2 tablespoons cocoa nibs

125g butter

1 tablespoon golden syrup

1 teaspoon bicarbonate of soda

2 tablespoons boiling water

Preheat the oven to 150℃. Line a couple of baking trays with baking paper.

Put the rolled oats, flour, sugar, coconut, wattle seed and cocoa nibs into a large bowl and mix to combine. In a saucepan add the butter and golden syrup and stir over a medium heat until the butter has melted. Combine the bicarbonate of soda and water and add to the butter mixture. Stir into the dry ingredients.

Roll walnut sized balls of the mixture and place them about 4cm apart on the prepared baking trays - they will bread a bit so make sure you leave enough room between the biscuits.. Press them down slightly. Bake for about 20 minutes or until golden brown. Leave for 5 minutes to firm up a little then transfer to a cooling rack.

Makes about 30.