Ripper mate! In honour of Australia Day, treat yourself to these traditional Australian biscuits originally created to send to the Ozzie troops during WW1. Cheap to make, crisp and long-lasting they were a perfect taste of home for the soldiers.
This recipe was given to us by Dr Brian Hackman, one of our early customers and a thoroughly delightful individual, who picked it up on one of his many adventures in Australia.
Most excellent to make with children.
Try not to eat them all at once! This is harder than it sounds.
- 1 cup plain flour
- 1 cup soft brown sugar
- 1 cup porridge oats
- ¾ cup desiccated coconut
- 125g butter
- 1 tablespoon golden syrup
- 1 teaspoon baking powder
- 2 tablespoons of hot water
- Put all your dry ingredients into a bowl.
- Melt the butter and golden syrup together. Add to the bowl.
- Add the hot water to the baking powder in a cup. Once it’s foamed up, add it to your other ingredients.
- Squidge everything together with your hands until you have a firm mixture.
- Roll it into a sausage shape and put in fridge to cool.
- Slice your sausage-shaped mixture into 12 equal pieces.
- Roll into balls in your hand and then flatten slightly.
- Place on greaseproof paper on an oven tray. Don’t put them too close together as they expand when they are cooking.
- Cook at 170°C for 9-10 minutes until golden brown.
- Remove from the oven and cool on a baking rack.
Makes 12 biscuits.
Make time 20 minutes.