Anzac Biscuits with Lemon Zest

Happy Easter fellow Foodies. Well I'm not a big chocolate fan so today on Easter Sunday I have made some Anzac biscuits.

I used a traditional recipe & simply added extras. This batch has almonds, pecans, dates, apricots & lemon zest. I added the zest of one lemon to get a really fragrant flavour. They taste really fresh.

Anzac biscuits are an Aussie classic, so celebrate our National Day of Remembrance with these tasty homemade treats.

Ingredients
1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut
2 tablespoons golden syrup or treacle
150g unsalted butter, chopped
1/2 teaspoon bicarb soda

Extras

Zest of one lemon
Handful of Almonds/Pecans
Few chopped dates or apricots

Method
Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.