Forever 21 top, Karen Walker cardigan (similar here) and skirt (similar here), Pointer loafers
Close to two weeks after ANZAC Day and I'm onto my second batch of cookies. Seeing as my current oven has turned all my other baking exploits into disaster, I was pretty happy to discover that I could bake one of my favourite biscuits in it on ANZAC Day. I know I'm not the first to share this recipe, and doubt I will be the last - but I can say with some certainty that these already go down a treat, either eaten while they are still warm, just out of the oven, or dipped in a cup of tea.
2 Tbsp Chelsea Golden Syrup
1/2 cup Chelsea Raw Sugar (white or brown sugar is fine)
2 Tbsp boiling water
1/2 cup self-rising flour
1/2 cup coconut
3/4 cup rolled oats
1. Preheat your oven to approx 180 Celsius, or 360 Farenheit. I usually take this opportunity to line baking trays with a bit of tin foil (saves you a little bit of clean up later!)
2. Melt down the butter, sugar and golden syrup over a low heat, until all the sugar is dissolved, and the mixture starts to thicken a little.
3. While the 'wet' ingredients are on the stove, pop all the rest of the ingredients into a bowl.
4. Pour the 'wet' ingredients into the 'dry', and stir until it is all mixed together. If necessary add a little more flour/oats.
5. Roll up teaspoons of the mixture, and flatten on the baking tray with a fork.
6. Bake approximately 10-12 minutes, or until golden. Then enjoy!