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Basil’s Biscuit Recipe

After numerous requests over several years, here is the long-promised oat biscuit recipe.

It's based on the traditional Anzac biscuit recipe but varied slightly to my own taste!

Ingredients (to make about 45):
(I use a standard measuring cup but over-fill it for dry ingredients. My measurements generally are a little imprecise!)
1.5 cups rolled oats (or up to 2 cups)
1 cup desiccated coconut (or a little more)
3 cups SR flour

1 cup powdered milk
1 cup sugar
250 grams butter or margarine
2 tablespoons golden syrup
cup of hot water

Method:
Combine all dry ingredients in a mixing bowl and mix well. Melt the butter gently in a saucepan (or about 1 minute in microwave), adding the golden syrup and water when melted. Stir well before stirring the melted ingredients into the dry mixture.

Check the moisture to end up with a soft mixture, but not sticky-wet. You can add a little more SR flour if you accidentally make it too wet. (Less sugar if you like. Experiment!) I then spread the mixture on a board, flatten to about 20 mm thickness, cut into squares about 30 mm and shape each square into a ball of mixture (not too firmly packed) about 25-30 mm in diameter and set these out on trays covered with baking paper.

Bake in slow oven (about 130 deg C.) for 18-20 minutes. Cool on trays.

This recipe is really a double batch, but it depends whether you have enough trays, or how hungry you or your expeditioners are.