Anzac Biscuits
Anzac Biscuit Recipe
120 g Old-fanishoned oats
80 g Shredded coconut
150 g Flour
100 g Muscovado sugar
2 g Salt
4 g Wattleseed, ground
50 g Golden syrup
170 g Butter
4 g Bicarbonate of soda
50 g water
Preheat your oven to 160.C Line a couple of large baking trays with baking paper and set aside. In a large bowl, thoroughly mix together oats, coconut, flour, wattleseed, salt and sugar. Put the butter and golden syrup into a small saucepan, over a medium heat, stirring occasionally cook until golden brown and smells nutty, Remove the pan from the heat. combine the water and the bi carb together and add to the butter, Add the bicarbonate of soda and then into the butter mixture stir briefly. (it should froth up) Quickly stir the two together until they’re thoroughly combined. Portion the biscuits into 55 g ball shapes and drop onto a baking tray. Place the tray into the fridge and chill for 45 minuets.