Baking with Mrs Bouw: Anzac Biscuits!

Sunday, July 26, 2015



I know there are so many variations of this classic Aussie recipe but I thought I'd share mine... because these babies are pretty darn delicious! Some prefer their Anzac biccies to be thin and crunchy but to me the perfect Anzac biscuit it slightly crunchy around the edge but soft and nummy (that's a word right?! hee hee) in the middle. The great part is you can achieve 'your' perfect Anzac biscuit simply by flattening a little more before baking if you like them nice and crunchy or leaving them a little more rounded if you like them the way I do. I love that the recipe uses ingredients that I almost always have in the pantry and fridge as it makes the perfect 'whip me up' treat if you are expecting guests or like us, are heading to a friends place for a playdate in the morning. There is nothing quite like some homemade biscuits to say 'thanks for having us' and put a smile on everyones face! :)

Anzac Biscuits

Ingredients

1 cup old fashioned rolled oats
1 cup plain flour
1 cup caster sugar
1 cup desiccated coconut
125g butter
1 1/2 tbs golden syrup (for those of you living in countries where it's hard to find golden syrup, you can substitute with half corn syrup and half honey)
1 tsp bicarbonate/baking soda
2 tablespoons boiling water

Method

- Preheat oven to 150c and grease/line baking trays.

- Place oats, sifted flour, sugar and coconut in a large bowl and mix until combined.

-  In a small saucepan over low heat, stir butter and syrup until butter is melted. Combine soda and boiling water and then add to the butter mixture.

- Whilst the butter mixture is still warm, stir into dry ingredients.

- Using your hands, roll mixture into balls approximately the size of a heaped teaspoon and place onto trays about 4-5cm apart. Flatten slightly either using the palm of your hand or the back of a large spoon.

- Bake uncovered for approximately 15- 20 minutes or until lightly golden and brown.

- Transfer to wire racks to cool.

- Enjoy!

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