Mugwhys Vintage: Best Ever, Easy Anzac Biscuit Recipe

Old Eagle Heights

Old Eagle Heights

30 April, 2012

Best Ever, Easy Anzac Biscuit Recipe

Here we are almost a week after Anzac Day and we are still enjoying fresh Anzac (Australian New Zealand Army Corps - visit to get the history behind Anzac Biscuits.)  Biscuits.  Yum!  I usually make a double batch, roll the dough into balls and freeze, then I bake 6-12 at a time when needed or should I say wanted.  I just let the frozen balls of dough defrost slightly on the baking trays (usually while the oven is heating up), then flatten them slightly before baking as usual.

Anzac Biscuits
Time:  20 minutes
Oven Temperature:  slow 150o to 160oC
Yield:  approx 24
125g butter
1 tablespoon golden syrup
1 teaspoon bicarbonate soda
2 tablespoons boiling water
1 cup rolled oats
1 cup shredded coconut
1 cup plain wholegrain flour
1 cup raw sugar
Melt butter and golden syrup in a large saucepan over a low heat.  Add the bicarb soda mixed with the boiling water.  Combine dry ingredients in a large mixing bowl and pour melted mixture into centre.  Mix to a moist, but firm consistency.  Drop teaspoonfuls of mixture on to cold greased baking trays.  Bake in a slow oven for 20 minutes, until golden brown.  Cool a few minutes on baking trays before removing to a wire cooling tray.

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I look forward to hearing from you. Mugwhy