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How to make the perfect Anzac biscuits

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Are you on Team Chewy or Team Crunchy? We’ve got all the tips to make Anzac biscuits (RECIPE BELOW) just the way you like them. Still on the fence? We recommend trying both methods before you pick a winning side…the more biscuits the merrier!

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PERFECTLY CHEWY ANZAC BISCUITS
Makes 30 Prep 20 mins (+ cooling time) Cooking 20 mins

125g butter, chopped
¼ cup (60ml) golden syrup
1 tbs boiling water
½ tsp bicarbonate of soda
1 cup (150g) plain flour
¾ cup (165g) caster sugar or brown sugar
1½ cups (135g) rolled oats
1 cup (75g) shredded coconut

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Combine the butter, golden syrup, water and bicarbonate of soda in a medium saucepan over low heat. Cook for 2 mins or until the butter melts.
3. Combine the flour, caster sugar or brown sugar, oats and coconut in a medium bowl. Add the butter mixture and stir to combine.
4. Roll tablespoonfuls of mixture into balls and place on the lined trays, allowing room for spreading. Flatten slightly. Bake for 12-15 mins or until golden brown. Set aside on the tray to cool completely.

PER BISCUIT
Energy 463kJ/111 Cals (5%) Protein 1g (2%)
Fat 6g (9%) Sat Fat 4g (17%) Sodium 52mg (3%)
Carb 14g (5%) Sugar 8g (9%) Dietary Fibre 1g (3%)

MAKE IT YOUR WAY
• For flat, crisp biscuits Replace the caster sugar
with brown sugar.
• For slightly chewy biscuits Use half caster sugar and
half brown sugar.
• For malty-tasting biscuits Replace the caster sugar with raw sugar.

Want more quick and easy recipe ideas? Check out our Baking playlist https://www.youtube.com/watch?v=FcENXvS8to8&list=PL8rYS6B-sVuIy23sZ7fjzZkAMS3xTG9Sq, which includes:

How to make traditional hot cross buns: https://youtu.be/URePG-fIOBc

Cheat’s crème egg brownie: https://youtu.be/MmqtNTfEzPE

How to poke a cake: https://youtu.be/rgS5Z8hj3yY

How to make fancy two-tone icing for cupcakes: https://youtu.be/FcENXvS8to8

How to make lattice pastry twists for pies with Curtis Stone: https://youtu.be/P7oIkbAsxig
Category
Food
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