Sri Lankan Egg Rolls
Brought to you by Peter Kuruvita. Served in roadside stalls or short eats tea shops. Perfect picnic ...
1 cup plain flour
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
2 Tbs boiling water
1 Tbs golden syrup
1 tsp bicarbonate of soda (add a little more water if mixture is too dry)
Pre-heat oven to 180 C. Grease a biscuit tray or line with baking paper.
In a large bowl, combine all the dry ingredients.
In a small saucepan over medium heat (or in a microwave-proof jug or bowl in the microwave), combine the butter and golden syrup until the butter has melted.
In a small bowl, combine the boiling water and bicarbonate of soda. Add the bicarb and water mixture with the melted butter and golden syrup.
Combine all ingredients in a large bowl. Mix thoroughly.
Dollop teaspoonfuls of the biscuit mixture onto the greased baking tray. Don't forget that the biscuits WILL spread during baking, so make sure you leave room for them to spread!
Bake for 12 minutes, or until golden brown. Remove from oven. Allow the ANZAC biscuits to cool on the tray for a few minutes.