Not Quite Anzac Biscuits

In honour of Anzac day I decided to try make some cookies , never really tried them before. Found a recipe  on exclusivelyfood.com.au was very excited at how easy it all looked. I have had a mad craving for anything peanut butter lately so I decided to substitute some of the butter with peanut butter yum.. Now I have been a little distracted off late so I didn't pay much attention to the actual recipe...big surprise I hear  you say. So somehow my mixture became too dry to mold into balls of dough. In an attempt to save it that is when I mixed in one egg.

That seemed to do the trick, so once again we were back in business. Baked for 15-20 min they were golden and crunchy on the out side, but the so soft and moist on the inside a mixture of dark brown sugar with the peanut butter I am guessing.

Makes about 25 biscuits.

100g butter

60g peanut butter
2 tablespoons (40ml) golden syrup
92g (1 cup) rolled oats
85g (1 cup) desiccated coconut
150g (1 cup) plain flour
168g (3/4 cup) brown sugar
1 tablespoon (20ml) boiling water

1 egg lightly beaten
1/2 teaspoon bicarbonate of soda (baking soda)

Preheat oven to 160 degrees Celsius (140 degrees Celsius fan-forced). If you will be baking one tray of biscuits at a time, move the oven rack to the centre of the oven. If you wish to bake two trays of biscuits at a time, place one oven rack in the upper half of the oven and one in the lower half of the oven.

Line one or two large baking trays with baking paper.

Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.

Stir oats, coconut, flour and sugar together in a large bowl.
When butter has melted, combine soda and boiling water in a small bowl and stir into butter and golden syrup mixture.

Add the butter mixture to the dry ingredients, mix in one lightly beaten egg 

Bring the mixture together and mould into small balls , place on the baking trays about 5cm apart and flatten gently with a fork.

Bake for 15-20 minutes until golden brown.