Hard tack – the true An­zac bis­cuit

The Courier-Mail - QWeekend - - FOOD -

Makes about 15-18 bis­cuits

190g self-rais­ing white flour

375g self-rais­ing whole­meal flour

100g sugar

3 tbs milk pow­der

Pinch salt

1 cup wa­ter 1 Pre­heat oven to 180ºC. 2 Place dry in­gre­di­ents in large bowl and mix to­gether. Make a well in the cen­tre and add wa­ter. Mix un­til an even dough is formed. 3 Turn dough onto a floured board and knead for a few min­utes. Shape dough into a ball, flat­ten to 3cm thick and rest in fridge for 30 mins. 4 Re­move from fridge and leave for 15 mins to come to room tem­per­a­ture. Break into golf-ball-size pieces, then flat­ten be­tween your hands to make 1cm-thick, slightly rounded bis­cuits. Trans­fer to bak­ing trays lined with bak­ing pa­per. 5 Bake on cen­tre shelf for 20 mins or un­til golden brown. Place bis­cuits on cool­ing rack un­til they harden.  Drinks match: Australia – Vic­to­ria Bit­ter ($16.50 / six­pack); New Zealand – Stein­lager ($19 / 6pk)

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