Anzac Biscuits
PREP TIME
10
COOK TIME
20
REST TIME
0
TOTAL TIME
30
CATEGORY
Snackery, Bakery
SERVINGS
15
EQUIPMENT
Oven
Baking tray
Saucepan
Mixing bowl
Wooden spoon
Anzac Biscuits
Do you like chewy or crunchy bikkies? It's a big dilemma to wonder. Don't worry, this Anzac biscuit can be made to please everyone.
It is eggless. Can be made vegan by replacing butter with margarine.
Dunk these chewy crumble in hot milk or tea and relish it this afternoon as a satiating snack. Pack it with our little soldiers for their busy day at school or wrap it up into a little gift hamper and share it with friends and families.
PREP TIME
10
mins
COOK TIME
20
mins
REST TIME
0
mins
TOTAL TIME
30
mins
CATEGORY
SERVINGS
Snackery, Bakery
15
EQUIPMENT
Oven
Baking tray
Saucepan
Mixing bowl
Wooden spoon
INGREDIENTS
1 cup Rolled Oats
1 cup Plain Flour Sifted
1 cup Desiccated Coconut
¾ cup Brown Sugar (Can reduce for less sweetness)
125 g Unsalted Butter Chopped at Room temperature (for vegan use margarine instead)
2 tbsp Maple Syrup
2 tbsp Boiling Water
1 tsp Baking Soda
1/4 tsp Salt
INSTRUCTIONS
Preheat oven 160°C. Line 2 trays with baking paper.
In a medium bowl combine oats, flour, coconut, sugar and salt.
In a saucepan, combine butter and syrup.
Stir on low heat for 2-3 mins, until melted. Remove from heat.
In a small bowl, combine boiling water and baking soda. Stir into butter mixture. Pour into dry ingredients and mix well.
Roll spoon full of mixture into balls.
Arrange on trays, 4 cm apart, to allow room for spreading. Flatten gently with a spatula.
Bake for 15-20 mins for chewy biscuits or 20-25 mins for crispy biscuits, or until golden brown.
Cool for 5 mins before transferring to a wire rack to cool completely. Store in an airtight container.
NOTES
Do not compress the mixture while rolling them in to balls.
Cooking time may vary based on the size of the biscuits.
Refer to the post for all the making photos and additional recipe tips.
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