Salted Caramel ANZAC Biscuits
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) desiccated coconut
3/4 cup (155g) brown sugar
3 tbs Salted Caramel
1 tsp bicarbonate of soda
2 tbs water
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
Put the butter, salted caramel and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
Pour the butter mixture into the flour mixture and stir until combined.
Roll level tablespoons of mixture into balls. Place on the trays, about
Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
Set aside on trays for 5 minutes, then transfer to a wire rack to cool completely.
Traditional? No. Delicious? Yes!