Lemon and Poppyseed ANZAC Biscuits

by Leah Halmagyi

Ingredients

  • 1 cup poppyseeds
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • 1 cup plain flour
  • finely-grated zest of 4 lemons
  • 150g unsalted butter
  • ½ cup golden syrup
  • 1 tsp bicarbonate of soda
  • 2 Tbsp boiling water

Instructions

1 Preheat oven to 160°C. Combine the poppyseeds, oats, coconut, sugar, flour and zest in a large bowl, then mix thoroughly. Melt the butter and golden syrup gently, then fold in. Stir the bicarbonate of soda and boiling water together then beat in until smooth.
2 Place tablespoonfuls of batter onto lined oven trays leaving plenty of space to spread, then bake for 12-14 minutes, until deep-golden. Cool on a wire rack.

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