RECIPE: Michel's ANZAC Biscuits

Castlemaine Fine Biscuit Co

Ingredients

Method

250 grams melted butter
75 grams golden syrup
grams bi carb soda
65 grams boiling water
190 grams rolled oats
180 grams desiccated coconut
300 grams plain flour
240 grams brown sugar
120 grams caster sugar
grams salt
  • Prepare a tray with baking paper to line. Set oven to 180 degrees.
  • Pop into a bowl the butter, golden syrup and bi carb soda and melt in microwave until melted and bi-carb is frothy.
  • Add the boiling water and stir to combine.
  • In a large bowl combine rolled oats, coconut, plain flour, both sugars and salt.
  • Mix well and then add the butter and water mixture, mix to well combined.
  • The mixture will be sticky but easy to work with.
  • Measure a good size (15-20 grams), roll and place on baking paper and slightly squash down with your fingers, they spread very easily so don't squash too hard.
  • Cook at 180 degrees for 15 - 20 minutes. Cool on baking rack.

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