ANZAC Biscuits
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50g (2oz) Plain flour
50g (2oz) Rolled oats (oatmeal)
50g (2oz) Desiccated coconut (flaked, dry coconut)
100g (1/4 lb) Castor sugar
75g (3oz) Butter
1 tbsp Golden syrup
½ tsp Baking soda
Cooking Steps
Heat the oven to 150°C (300°F), gas mark 2. Lightly oil or grease 2 baking (cookie) trays. Sift flour, combine with other ingredients except the bicarbonate of soda and set aside.
Cut the butter into small pieces, place with the syrup in a heavy based saucepan and melt together, stirring. Then remove from heat.
Combine bicarbonate of soda with 15ml [1 tablespoon] of water and blend in with syrup and butter mixture.
Gradually mix in dry ingredients. Drop mixture on to baking trays 1 teaspoon at a time, spacing 3 inches apart.
Bake in the center of the oven for 20 minutes. Cool slightly then transfer to wire cooling rack. Store in an airtight container.
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2 comments
maybe you should convert the
:( maybe you should convert the 'grams' and millergrams into 'tbps' and 'tsp' because it is hard to find a measurer that marks 'grams' and 'millergrams'
Another Anzac biscuits recipe for you.
Hi chucklerice :) I really don't know how accurate I am but I think it could go like this:
50g = ¼ cup (4 tablespoons)
100g = ½ cup (8 tablespoons)
75g = 5 or 6 tablespoons
This recipe like almost all the recipes on the site is not really mine, they are either given to me, posted by users or comes from papers, mags etc. I hope the measurements give you an idea of what to use. I've also posted another Anzac biscuits recipe for you that uses brown sugar instead of castor sugar, looks real good. ;)