Lemon ANZAC Biscuits

Makes approximately 50 biscuits (30g each)

Ingredients

• 250g flour

• 600g sugar

• 120g (2 cups) coconut

• 180g (2 cups) rolled oats

• 200g butter

• 24g (2 tbsp) golden syrup

• 5g (1 tsp) baking soda

• 10g boiling water

• 130g Barker’s Professional Lemon Curd

Method

1. Using an electric mixer fitted with a paddle, mix the flour, sugar, coconut and rolled oats until blended together.

2. Melt the butter and golden syrup. Set to one side.

3. Dissolve the baking soda in the boiling water and add to the butter mixture.

4. Add Barker’s Professional Lemon Curd to the rest of the liquids and gently stir through.

5. Add all the liquids to the dry mixture. Mix on slow speed for at least one minuet or until the mix starts to form a loose dough in the bottom of the bowl.

6. Scale biscuit dough into 30 gram balls (or any other desired shape). Gently press flat onto a baking tray.

7. Bake at 180 for approximately 15 to 20 minuets (this will vary depending on your oven).

8. Once cooled, drizzle 2-3 grams of Barker’s Professional Lemon Curd across the top of each biscuit using a piping bag.

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