Anzac Biscuits


I like mine chewy with a pinch of salt. The mixture of golden syrup, coconut, oats, salt and butter make this one biscuit that you just can't have one of.  

And because I like my sweet treats a little savoury I have also given you my recipe for burnt butter and bay leaf Anzac biscuits!

1¼ cup (110g) rolled oats
1¼ cups (185g) plain flour
1 cup (220g) caster sugar
1 tsp sea salt flakes
¾ cup (60g) desiccated coconut
¼ cup (90g) golden syrup
150g unsalted butter, chopped
½ teaspoon bicarbonate of soda
2 tablespoons boiling water

1. Preheat oven to 180°C fan forced (200C convectional). Place the oats, flour, sugar, salt and coconut in a large bowl and mix to combine.
2. Place the golden syrup and butter in a small saucepan over high heat, stirring constantly, until butter is melted. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine. Add to the butter mixture, being careful as it begins to foam. Add to the oat mixture and mix to combine.
3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.
4. Bake in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Serve. Makes 15.


To make my burnt butter and bay leaf version;

1¼ cup (110g) rolled oats
1¼ cups (185g) plain flour
1 cup (220g) caster sugar
1 tsp sea salt flakes, plus extra to sprinkle
1/2  cup (60g) roughly chopped
150g unsalted butter, chopped
1 sprig bay 
½ teaspoon bicarbonate of soda
2 tablespoons boiling water

1. Preheat oven to 180°C fan forced (200C convectional). Place the oats, flour, sugar, salt and walnuts in a large bowl and mix to combine.
2. Place the butter and bay in a small saucepan over low heat, stirring constantly, until butter is melted. Simmer on low for 5 minutes. While the butter is melting, place the bicarbonate of soda and water in a small bowl and mix to combine. Increase heat to high. Remove the bay leaves and add honey. Cook for 30 seconds. Add to butter mixture to the bicarb, being careful as it begins to foam. Add to the oat mixture and mix to combine.
3. Roll heaped tablespoonfuls of the mixture into balls and place on baking trays lined with non-stick baking paper, allowing room to spread.
4. Bake in batches, for 12–14 minutes or until golden brown. Set aside to cool on the trays slightly before transferring to wire racks to cool completely. Sprinkle with salt to serve. Makes 15
.



1 comments:

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