Tuesday, April 24, 2012

baking couture ANZAC BISCUITS

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Tomorrow is Anzac Day and I always like to make Anzac Biscuits they have the best flavour and are so yummy you cannot stop at one. 

150g (1 cup) plain flour
90g (1 cup) rolled oats
85g (1 cup) desiccated coconut
100g (1/2 cup, firmly packed) brown sugar
55g (1/4 cup) caster sugar
125g butter
2 tbs golden syrup
2 tbs water
1/2 tsp bicarbonate of soda
1 Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2 Combine flour, oats, coconut and combined sugar in a large bowl.
3 Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda. Add to the oat mixture and stir until well combined.
4 Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.


soft & chewy
Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).
dark & crunchy
Omit caster sugar. Increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes.
thin & crispy
Omit the caster sugar. Increase the brown sugar to 200g (1 cup). Reduce the flour to 115g (3/4 cup).
Shopping tip Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat.

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