Alright mates, listen up because I've got a recipe for the best darn Anzac biscuits you'll ever taste. And let me tell you, these little beauties are so easy to make, even your pet kangaroo could do it. So, let's get started. First off, we've got a bunch of images to go through. Each one of these bad boys is a recipe for some pretty killer Anzac biscuits, but I reckon we'll stick with the quick and easy traditional recipe. Now, let me introduce you to our star player. This image is a real looker with a title that'll make your mouth water: "Quick and easy traditional Anzac biscuits." I mean, what more could you want? We're gonna start this off with a nice and simple h2 tag, followed by a gorgeous image of the biscuits themselves. Don't forget to add an alt tag ya drongo. Now, let's get into the recipe. For the biscuits, you're gonna need: - 1 cup plain flour - 1 cup rolled oats - 1 cup desiccated coconut - 3/4 cup caster sugar - 125g butter - 2 tablespoons golden syrup - 1/2 teaspoon bicarbonate of soda - 1 tablespoon boiling water With those ingredients in hand, it's time to get cookin'. First, preheat your oven to 160°C. Then, mix together the flour, oats, coconut, and sugar in a big ol' bowl. Next up, melt the butter and golden syrup together in a saucepan. Once that's all melted and golden, remove it from the heat. Now, it's time for a little science experiment. Dissolve the bicarb in boiling water, then add it to the butter mixture. The mixture should bubble up a bit, but don't worry, that's normal. Add the butter mixture into the dry ingredients and mix it all up real good. It should form a nice, crumbly dough. Now, it's time to get your hands dirty. Roll the dough into balls (about 2 tablespoons each) and flatten them out a bit. Pop 'em onto a lined baking tray and bake for 15-18 minutes, or until golden and amazing-looking. Let those biscuits cool on the tray for a bit, then transfer them to a wire rack to cool completely. And there you have it - some of the best Anzac biscuits you'll ever taste. Now, if you'll excuse me, I'm off to enjoy a few of these bad boys with a cuppa. Keep on cookin', mates!
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