anzac biscuits
Ensure not to overcook, the secret is to keep the centres soft and chewy.
* 1 cup (90g) rolled oats
* 1 cup (150g) plain (all-purpose) flour
* ⅓ cups (150g) caster (superfine) sugar
* ¾ cup (60g) desiccated coconut
* 2 tablespoons golden syrup
* 125g butter
* 1 teaspoon bicarbonate of (baking) soda
* 2 tablespoons hot water
Preheat oven to 160°C (320ºF). Mix the oats, flour, sugar and coconut in a bowl. Place the golden syrup and butter in a saucepan over low heat and melt. Mix the bicarbonate of soda with the water and add to the butter mixture. Add to the dry ingredients and mix well. Place tablespoons of the mixture, leaving space between each one for spreading, onto baking trays lined with non-stick baking paper and flatten to about 7cm in diameter. Bake for 8–10 minutes or until a deep brown. Cool on trays for 5 minutes, then transfer to wire racks to cool completely. Makes 28.
Recipe from the Donna Hay website.
No comments:
Post a Comment