Crisp Dessert Recipes - Anzacs Recipe

Ingredients

• 100 g/4 oz/1/2 cup granulated sugar

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 50 g/2 oz/1/2 cup whole meal flour

• 40 g/1/3 cup chopped hazelnuts (filberts)

• 40 g/1/3 cup desiccated (shredded) coconut

• 50 g/2 oz/1/3 cup butter or margarine, plus extra for greasing

• 15 ml/1 tbsp golden (light corn) syrup

• 2.5 ml/1/2 tsp bicarbonate of soda (baking soda)

• 15 ml/1 tbsp milk

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Method:

1. Mix together the sugar, flours, hazelnuts and coconut in a bowl. Heat the butter or margarine and syrup in a saucepan, stirring, until the fat melts.

2. Blend the bicarbonate of soda with the milk. Add the liquids to the flour mixture and mix thoroughly.

3. Shape into 24 small balls and place well apart on greased baking (cookie) sheets.

4. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 20 minutes until spread out and golden.

5. Transfer to wire racks to cool and harden. Store in an airtight container.