About this recipe:Anzac biscuits are the national biscuit of Australia, a wonderful oaty masterpiece. This tray bake is inspired by the Anzac biscuit, and is more or less similar to a flapjack. You'll love the chewiness and the coconut flavour.
2-3 tablespoons golden syrup
90g rolled oats
220g dark brown soft sugar
85g desiccated coconut
155g plain flour
1 1/2 teaspoons baking powder
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas 4. Line an 18x28cm tin with baking parchment (or lightly grease the tin).
Melt butter in a pan with 2 tablespoons of golden syrup (see footnote), and stir until combined.
In a large bowl sift together the flour and baking powder, then add brown sugar, oats and coconut.
Add butter mixture to dry ingredients, and mix well.
Press firmly into the prepared tin using the back of a spoon or the bottom of a glass.
Place in the oven and bake for 20-25 minutes; the top should be slightly golden.
Cool in tin, and cut into slices.
If you decide to use three, the extra tablespoon of golden syrup will make the flapjacks more chewy.