Recipes

Anzac Biscuits with Cinnamon

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
240 g Laucke Wallaby Flour 1.8 cups
240 g Rolled Oats 2-3/4 cups
400 g Caster Sugar 1.8 cups
180 g Desiccated Coconut 2.1 cups
100 g Water 0.3 cup
300 g Butter (unsalted) 1.25 cups
120 g Golden Syrup 0.3 cups
10 g Cinnamon 1-1/4 tbsp
30 g Bicarbonate of Soda 2 tbsp

Method

  1. Place the flour, rolled oats, castor sugar and desiccated coconut into a mixing bowl and blend on low speed for 1 minute.

  2. Place the water, butter, golden syrup and cinnamon into a saucepan and bring to the boil.

  3. Immediately add the bicarbonate of soda and allow to foam.

  4. Add to the dry ingredients and mix on low speed until smooth.

  5. Roll into small balls.

  6. Place onto prepared baking trays, allowing room for spreading, flatten each ball with the back of a spoon.

  7. Baking temperature 180°C.

  8. Baking time 12 minutes or until golden brown.

  9. Allow the biscuits to cool on baking trays.

  10. Yield approx 60 at 25 grams each.

  • Specialty Breads
  • 60 at 25 grams
  • 12 minutes
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