ANZAC biscuits

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Preparation

100 g rolled oats
160 g plain flour
90 g desiccated coconut
130 g cane sugar
40 g sugar
2 tbsp water
2 tbsp golden syrup
130 g butter
½ tsp bicarbonate of soda
Mix the oats, flour, desiccated coconut and sugars together.
Heat the water, golden syrup and butter in a saucepan until the butter is just melted. Stir in the bicarbonate of soda.
Add the liquid to the oat mixture and mix everything together well.
(Pre-)heat cooking space to 160°C with Hot air
Using a teaspoon, form walnut-sized balls out of the mixture, place on the lined trays 4 cm apart and flatten to about 1 cm thick.
Put the baking trays into the preheated cooking space. Bake.
Put the pastry in
Hot air 160°C for 16 Mins
After baking, cool the biscuits on a wire shelf.
  • 2 baking trays
  • Wire shelf
Quantity Ingredient
100 g rolled oats
½ tsp bicarbonate of soda
2 tbsp water
90 g desiccated coconut
40 g sugar
130 g butter
160 g plain flour
130 g cane sugar
2 tbsp golden syrup

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