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Yields:
15 Servings
Difficulty: Easy
Hello foodies,
Not long ago we celebrated our Anzac here in Australia. It is said that Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed that biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Even though i made them on the 25th of April, here is my recipe for it.
It is a very easy recipe. As shown on the video you can easily make the dough in just one sauce pan.
Lets get baking
Bon Appetit.
Fenchy
Ingredients
Adjust Servings
Instructions
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Pre-heat your oven at 160 C if you use a force fan oven. 180 C for a traditional oven. Measure all your ingredients using a digital scale and sift the plain flour.
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Using a sauce pan, melt the butter at low heat. (you could do all of these in a plastic bowl in the microwave too).
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Add the water.
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Add your Golden syrup or Treacle... I made them for ANzac day on Anzac day. as you can imagin all golden syrup was gone... Johnny come lately
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Keep melting everything at low heat. Add the baking soda (Bicarb)
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Once the butter is melted, switch off the gas underneath. GIve a good stir to your mixture.
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Add your brown sugar.
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Mix the brown sugar well until it looks combined and no lumps
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Add the dessicated coconut.
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Mix in well.
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Add the flour. a Little at the time to avoid lumps.
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Mix the flour well.
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Add your rolled oats.
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Mix it all well and let it cool down a little if needed.
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Prepare a baking tray with grease paper. Grab a small amount of biscuit dough and rolled it as a ball (50 g). Depending of the size of your cookies. They will expend twice the size, so spread tham apart from one another
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When all ready bake them at 160-180 C for 12 minutes. let them cool a bit and transfer them onto a cake rack.
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You can keep them up to a week outside but best in an aitight container for weeks.. however i doubt they will last that long. Bon Appetit Frenchy.
Notes
If you want to discuss my recipe, feel free to do it under my Youtube chanel. https://www.youtube.com/channel/UCe7XnDC4cRnhSljsfJIFqKg