Anzac Biscuits with Cinnamon
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 240 g | Laucke Wallaby Flour | 1½ cups |
| 240 g | Rolled Oats | 2¾ cups |
| 400 g | Caster Sugar | 1¾ cups |
| 180 g | Desiccated Coconut | 2⅛ cups |
| 100 g | Water | ⅜ cup |
| 300 g | Butter (unsalted) | 1¼ cups |
| 120 g | Golden Syrup | ¼ cups |
| 10 g | Cinnamon | 1¼ tbsp |
| 30 g | Bicarbonate of Soda | 2 tbsp |
Method
Preheat oven to 180°C.
Place the flour, rolled oats, castor sugar and desiccated coconut into a mixing bowl and blend on low speed for 1 minute.
Place the water, butter, golden syrup and cinnamon into a saucepan and bring to the boil.
Immediately add the bicarbonate of soda and allow to foam.
Add to the dry ingredients and mix on low speed until smooth.
Roll into small balls.
Place onto prepared baking trays, allowing room for spreading, flatten each ball with the back of a spoon.
Baking time 12 minutes or until golden brown.
Allow the biscuits to cool on baking trays.
Yield approx 60 at 25 grams each.
