About this recipe:Anzac biscuits are oat-based biscuits that are an Australian tradition. This cake is like a lighter, cake version of the biscuits. I think this would be nice with a light lemon icing but my neighbour, who made it, didn't ice it.
230g golden syrup
125g self raising flour
125g rolled oats
150g desiccated coconut
60g dark brown soft sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 170 C / Gas 3 and grease and line a round, average-sized cake tin.
Melt the butter and golden syrup in a medium pan, then remove from the heat.
Mix together the flour, oats, coconut and sugar.
When the butter-golden syrup mix has cooled, beat in the eggs. Then mix this all in together with the dry ingredients.
Pour it into the cake tin and cook in the preheated oven for 25 minutes - but check at 20 minutes with a skewer to see if it's done.