Anzac bis­cuits.

Anzac bis­cuits AN AUSSIE FAVOURITE TO BAKE THIS TUES­DAY

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

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hewy and de­li­cious, this is the only recipe you’ll need to make this tra­di­tional Aus­tralian biscuit. 1¼ cups (110g) rolled oats 1 cup (220g) caster sugar ¾ cup (60g) des­ic­cated co­conut ¼ cup (90g) golden syrup 150g un­salted but­ter, chopped ½ tea­spoon bi­car­bon­ate of soda 2 ta­ble­spoons boil­ing wa­ter

STEP 1 Pre­heat oven to 180°C. Place the oats, flour, sugar and co­conut in a large bowl and mix to com­bine. STEP 2 Place the golden syrup and but­ter in a small saucepan over high heat, stir­ring con­stantly un­til the but­ter is melted. Set aside. 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. STEP 3 Roll ta­ble­spoon­fuls of the mix­ture into balls and place on bak­ing trays lined with non-stick bak­ing pa­per, al­low­ing room to spread. STEP 4 Cook in the oven, 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 20.

4 FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

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