Anzac biscuits recipes
Ingredients
- 85g Porridge oats
- 85g Dessicated coconut
- 100g Plain flour
- 100g Caster Sugar
- 100g Butter
- 1 tbsp Golden Syrup
- 1 tsp Bicarbonate of Soda
Method
- Melt the butter and golden syrup together.
- Mix all the dry ingredients except the bicarbonate of soda.
- Add t tbsp of boiling water to the bicarbonate of soda and add it to the butter and syrup mixture.
- Make a well in the dry ingredients and add the liquids. Mix well.
- Place teaspoonfuls of the mixture onto a greased sheet of baking paper and bake at 180°C for 6-8 minutes until golden
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Ingredients
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup dessicated coconut
- 1 cup brown sugar
- ½ cup butter
- 2 tbspn golden syrup
- 1 tspn bicarb soda
- 2 tbspn boiling water
Method
- 1. Combine the (sifted) flour, oats, coconut & sugar in a big bowl.
- 2. Melt butter & golden syrup in a saucepan over low heat.
- 3. Mix bicarb soda with water and add to butter & golden syrup. Appreciate frothy reaction.
- 4. Pour liquids into dry ingredients & mix well. Try not to eat all of the mixture before you have baked any biscuits.
- 5. Spoon dollops of mixture (about a tblspn will do) onto a greased tray, leaving room for biscuits to spread.
- 6. Bake in a moderate oven for about 15 minutes, leaving biscuits a bit chewy in the middle.
- 7. Cool on wire racks
Ingredients
- 1 cup SR flour
- 1 cup castor sugar
- 1 cup rolled oats
- 1 cup dessicated coconut
- 120g butter. melted
- 20ml golden syrup
- 40ml boiling water
- 5ml bicarb of soda (dissolved in a little boiling water)
Method
- 1. mix together dry ingredients
- 2. add the wet ingredients, mix well
- 3. spoon onto baking-papered tray, leaving enough space between (these babies will spread!)
- 4. 160 degrees celsius for 10-15 minutes
- Makes 18 large or 25-30 small biscuits.
Stacey Bramley has contributed to these popular cooking recipes:
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