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Here are the ingridients that are required to serve a tasty ANZAC biscuits:
- Prepare 2 cups of / 180g rolled oats.
- Use 1 cup of / 150g plain flour.
- Use 2/3 cup of / 150g caster sugar.
- Take 3/4 cup of / 60g desiccated coconut.
- Take 125 g of unsalted butter, chopped.
- Prepare 1/3 cup of / 115g golden syrup.
- Get 2 tablespoons of hot water.
- Get 1 teaspoon of bicarbonate of sofa.
Done with the ingridients? Below are the steps on producing ANZAC biscuits:
- Preheat oven to 160°C.
- Place the oats, flour, sugar and coconut in a bowl and mix to combine.
- Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.
- Combine the bicarbonate of soda with the hot water and add to the butter mixture.
- Pour the liquid ingredients into the dry oat mixture and mix well to combine.
- Place tablespoonfuls of the mixture onto baking trays that are lined with non-stick baking paper and flatten to ~7cm rounds. Make sure to leave room between the biscuits as they will spread whilst cooking.
- Bake for 8–10 minutes or until deep golden (can be up to 12 minutes).
- Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.
The origin of ANZAC Biscuits dates back to World War I when Australian And New Zealand wives made them for the overseas soldiers of the Australian and New. See more ideas about Anzac biscuits, Biscuits, Biscuit recipe. ANZAC are deliciously crispy traditional Australian biscuits with rolled oats and coconut, which have been famous since WWI. And while Anzac biscuits are "the only purely commercial use of the word 'Anzac' that is generally approved", the word must still be used respectfully, especially in advertising. Based on a recipe for Scottish oatmeal cakes, Anzac biscuits are made from flour, rolled oats, desiccated coconut, golden syrup.
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