Difference between revisions of "Anzac Biscuits"
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* 1 cup (85g) desiccated coconut |
* 1 cup (85g) desiccated coconut |
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* 1 cup plain flour |
* 1 cup plain flour |
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* 3/4 cup ( |
* 3/4 cup (150g) sugar |
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== Method == |
== Method == |
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== Source == |
== Source == |
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* [[The Perfect Cookbook]] [http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=0670040517] |
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* David Herbert's "The Perfect Cookbook" |
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* http://www.chalet-lounge.com/cookbook/baking.php#Anzacs |
* http://www.chalet-lounge.com/cookbook/baking.php#Anzacs |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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[[Category:Biscuits]] |
[[Category:Biscuits]] |
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[[Category:Snacks]] |
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[[Category:Occasional recipes]] |
[[Category:Occasional recipes]] |
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[[Category:Vegetarian recipes]] |
[[Category:Vegetarian recipes]] |
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Latest revision as of 19:50, 24 April 2016
Ingredients
- 125g butter (a butter/margarine combo works well, too)
- 1/4 cup golden syrup
- 1 teaspoon bicarb soda
- 2 tablespoons boiling water
- 1 cup rolled oats
- 1 cup (85g) desiccated coconut
- 1 cup plain flour
- 3/4 cup (150g) sugar
Method
Preheat oven to 180C. Melt butter and golden syrup in a large saucepan over a low heat. Mix bicarb soda with boiling water and add to the syrup mixture. Combine the dry ingredients a mixing bowl and pour in melted mixture. Mix to a moist but firm consistency. Drop teaspoonfuls of mixture on to a cold, greased baking tray. Bake for 12-15 minutes until golden brown. Cool for a few minutes on the baking tray before removing to a wire rack.
For sugar-free version, add 70g dried apricots and 70g sultanas instead of sugar.
