Anzac Biscuits
By
Bullwinkle
- Replies 9
Ingredients:
150 grams cup plain flour - sifted
90 grams cup old fashion rolled oats - see Note # 1
110 grams caster sugar - see Note #2
90 grams desiccated coconut
125 grams unsalted butter
2 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
• Note #1….Do not used instant oats, this will effect the texture of the biscuits
• Note #2….Like Anzac Biscuits crunchy use all caster sugar or prefer them chewy use half caster sugar and half brown sugar
Method
Preheat oven to 150•C
Line 2 baking trays with baking paper
Combine rolled oats, sifted plain flour, caster sugar and desiccated coconut in a bowl
Heat butter and golden syrup over low heat
until butter is melted
Mix boiling water with bicarbonate soda and add to the butter mixture
Stir into the dry ingredients
Form mixture into balls and place into prepared trays
Press balls flat and bake for approximately 20 minutes or until golden brown
Loosen the biscuits while still warm
Allow to cool on trays
This recipe was supplied by Rowan Ramsey MP Federal Member for Grey in S.A.
150 grams cup plain flour - sifted
90 grams cup old fashion rolled oats - see Note # 1
110 grams caster sugar - see Note #2
90 grams desiccated coconut
125 grams unsalted butter
2 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
• Note #1….Do not used instant oats, this will effect the texture of the biscuits
• Note #2….Like Anzac Biscuits crunchy use all caster sugar or prefer them chewy use half caster sugar and half brown sugar
Method
Preheat oven to 150•C
Line 2 baking trays with baking paper
Combine rolled oats, sifted plain flour, caster sugar and desiccated coconut in a bowl
Heat butter and golden syrup over low heat
until butter is melted
Mix boiling water with bicarbonate soda and add to the butter mixture
Stir into the dry ingredients
Form mixture into balls and place into prepared trays
Press balls flat and bake for approximately 20 minutes or until golden brown
Loosen the biscuits while still warm
Allow to cool on trays
This recipe was supplied by Rowan Ramsey MP Federal Member for Grey in S.A.
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