Recipes

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

  1.  Preheat oven to 180°C.

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

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

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

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

  6. Roll into small balls.

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

  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.

  • Laucke Specialities
  • 60 at 25 grams
  • 12 minutes
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