Anzac biscuits with salted rosemary #gourmetTraveller.

This is, by and large, a faithful rendition of the classic Anzac biscuits. The salted rosemary sprinkle works on a symbolic and culinary level..from Gourmet Traveller

You need for about 14 biscuits:

90 gm (1 cup) rolled oats

160 gm (1 cup) wholemeal plain flour

165 gm (¾ cup firmly packed) brown sugar

40 gm (½ cup) desiccated coconut

125 gm butter, chopped

2 tbsp golden syrup

1 tsp bicarbonate of soda

½ tsp sea salt flakes

1 tbsp rosemary leaves

• Preheat oven to 170°C. Line 2 large oven trays with baking paper.
• Combine oats, flour, sugar and coconut in a bowl.
• Combine butter and golden syrup in a saucepan and stir over low heat until butter is melted.
• Combine bicarbonate of soda and 2 tbsp boiling water in a bowl, add to butter mixture then stir into dry ingredients until well combined.
• Roll level tablespoons of mixture into balls then place on prepared trays 5cm apart.
• Press down lightly and sprinkle with salt and rosemary.
• Bake until golden brown, swapping trays halfway through cooking, until deep golden (18-20 minutes).
• Cool on trays.
• Lovely