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ANZAC BISCUITS These biscuits were created by making the most of the available ingredients during wartime. 20 min preparation ---------- 15-20min baking ---------- makes 48 - 50 biscuits *****
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125g (1 cup) plain flour 100g (1 cup) rolled oats 90g (1 cup) desiccated coconut 185g (3/4 cup) caster sugar 125g butter 4 teaspoons golden syrup 1 teaspoon bicarbonate of soda 8 teaspoons (50ml) boiling water ***** 1 Preheat the oven to 160oC. Lightly grease 4 large baking trays or rotate 2 greased trays for the 4 batches. 2 Sift the flour into a large mixing bowl. Add the oats, coconut and sugar and stir to combine. 3 In a small heavy-based pan, melt the butter and golden syrup over a low-medium heat. Mix the bicarbonate of soda with the boiling water in a small bowl and then add to the butter mixture. 4 Pour the melted mixture into the centre of the bowl of dry ingredients and mix well until evenly combined. 5 Place heaped teaspoons of mixture 5cm apart on the prepared trays. 6 Bake for 15-20 minutes, until golden brown. Allow to firm on the baking tray for 2 minutes and transfer with a palette knife to a wire cooling tray to cool completely. Store in an airtight container. ***** *Note* Biscuits stored in a plastic container tend to lose their crispness quickly, so tin containers are preferable. If a tin container is unavailable, line a plastic one with foil to help retain crispness in the biscuits.
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