Anzac Biscuits
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 125 g | Laucke Wallaby Bakers Flour | ¾ cup |
| 150 g | Sugar | ¾ cup |
| 80 g | Coconut (Desiccated) | ⅞ cup |
| 95 g | Rolled Oats | 1 cup |
| 100 g | Butter or Margarine | ⅜ cup |
| 100 g | Golden Syrup | ⅜ cup |
| 2 g | Bicarbonate of Soda | ⅜ tsp |
| 20 g | Boiling Water | 1 tbsp |
Method
Turn oven on and preheat to 180ºC.
Mix together the flour, sugar, coconut and rolled oats.
Melt the butter or margarine and golden syrup over low heat in a small saucepan.
Dissolve the bicarbonate of soda in the boiling water, and add to the butter or margarine and golden Syrup.
Add ingredients from Step 4 to the Step 2 ingredients and mix.
Form a ball a little smaller than a golf ball (approximately 30 g) using your fingers and a palm. Then place them about 100 mm apart on a baking papered tray and press them a little to flatten them slightly.
Bake for 12 – 18 minutes or until nicely browned all over.
Allow to cool fully on the trays prior to packing away in a container.
