Olive Oil Biscuits

One of my oldest memories is of making Anzac biscuits with my mum in the kitchen of our house in Albany, where we grew up.  I remember the apple green counter tops (it was the late 70’s) and the three of us helping to roll the mixture and lay it out onto baking.  There was always a race to see who was going to get to press them out and a fight for the fork till the very last biscuit.  This is an undated recipe using oil instead of butter and the addition of the Chia adds a nice little bite.  Enjoy with much love xx

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INGREDIENTS

  • 1.5 cup plain flour
  • ¾ cup brown sugar
  • 1 cup rolled oats
  • ¾ cup fine desiccated coconut
  • 3 tbsp golden syrup
  • 1 cup olive oil
  • 1 tbsp Chia Seeds (optional_
  • ½ tsp bicarb soda
  • 1 tsp ground cinnamon

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METHOD

Preheat oven to 175°C.  Into a bowl mix all the dry ingredients.

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Add the golden syrup and Olive oil.

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If it’s a bit dry, add a little more olive oil

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Place walnut sized balls of the mixture on a lined tray lined with baking paper.

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Press down the balls using a fork to a thickness of about 1cm using a fork, allowing a little room to spread.

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Place the biscuits in the preheated oven for roughly 15 minutes.

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When cooked, leave to cool on a tray as they will be soft until they cool down

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Serve with some great friends and conversation

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