Ingredients
- 125g butter
- 1/4 cup Rewarewa Honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
- 1 cup rolled oats
- 3/4 cups desiccated coconut
- 1 cup plain flour
Directions
Preheat oven to 150ºC and line baking trays with baking paper.
In a small saucepan over low heat, melt the butter and Rewarewa Honey, stirring until the mixture starts to bubble.
Combine the bicarbonate of soda with boiling water and add to butter mixture and then combine remaining ingredients in a separate bowl. Pour melted butter mixture and the vanilla into dry ingredients and mix with a wooden spoon to combine well.
Roll 1 teaspoon of mixture into a ball and place on tray. Repeat with remaining mixture, allowing room for spreading.
Bake for 20 minutes or until golden brown. Allow to cool on trays before transferring to a wire rack. Store in airtight container.
Notes
The recipe for the Anzac Biscuit came from biscuits baked by wives and mothers at home for the Australian and New Zealand Army Corps (ANZAC) that fought with the Allies in the First World War. Find out more about this special biscuit and the Anzacs history in Anzac Day: Lest We Forget by Brenda Tahi CEO, Manawa Honey NZ.
Rewarewa Honey is our choice for this recipe, as it gives the nutrition and flavour that an Anzac soldier would have wanted in the battle field. But Manuka Honey would also be fitting for the same purpose in this recipe.
