ANZAC Biscuits with carrots

Ingredients

250g Westgold Salted or Unsalted Butter 

¾ cup golden syrup 

1 ½ cups sugar 

1 tsp baking soda 

¼ cup warm water 

2 cups rolled oats 

2 cups desiccated coconut 

2 cups flour 

1 large carrot, grated 

1 tbsp poppy seeds 

1 tbsp rosemary leaves

Method

Preheat the oven to 180°C.

Chop the rosemary. Grate the carrot.

Melt the butter, golden syrup and sugar in a large saucepan until the sugar has dissolved.

Stir in the water with the wooden spoon, then mix in all of the other ingredients until combined.

Using two metal spoons, drop spoonfuls of batter onto the lined baking trays and flatten each biscuit to less than 1cm so that they cook evenly.

Bake for 20-25 minutes until golden brown.  

Notes:  The carrot makes these biscuits moister than usual. For crunchier biscuits, turn each biscuit over for the last 5 minutes of cooking.