Lemon Myrtle Anzac Biscuits

Recipe by Thomas Johnstone – BAMS Member

Ingredients –

1 ½ cups rolled oat

1 cup plain flour

½ cup sultanas

1/2 cup white castor sugar

1 ½ tbl dried lemon myrtle rough ground

½ tsp ground cinnamon

½ cup desiccated coconut

180gm butter

1 ½ tbl boiling water

2 tbl golden syrup

1 tsp bi-carb soda

Preparation –

Preheat oven to 160C
Mix together oats, cinnamon, flour, lemon myrtle, castor sugar and coconut
In a saucepan, melt butter and golden syrup over a low heat, stirring until combined.
Mix the boiling water and bi-carb soda in a cup, then add to the butter mixture stirring until all ingredients are combined.
Add the butter mixture to the dry mix ingredients then hand mix with a wooden spoon till blended
Take a heaped teaspoon of the mixture and place on a baking paper lined biscuit tray then flatten slightly. (Leaving a space between biscuit mix to allow for spreading)
Bake for approx. 15 minutes, depending on oven type.
Slide off baking paper with biscuits onto cooling rack. Cool until hardened.
Store in an airtight container. Makes approx 24 biscuits

Bendigo Aboriginal Men's Shed