Food recipes
Anzac Squares
Anzac Squares Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt syrup, maple, cana...
Anzac Squares
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic
Directions:
Preheat the oven to moderate 180C Line a shallow 28 x 18cm tin with aluminium foil; brush with oil or melted butter.
Sift flour and sugar into a large mixing bowl.
Add oats and coconut; make a well in the centre.
Combine butter and golden syrup in a small pan.
Stir over low heat until butter has melted and mixture is smooth; remove from heat.
Dissolve soda in water; add immediately to butter mixture and stir until foamy.
Add to dry ingredients and stir until well combined.
Spread mixture into prepared tin, pressing firmly with the back of a spoon to smooth surface.
Bake for 25-30 minutes, until golden brown.
Cool in tin then, using foil, lift out and cut into squares.
Store in an airtight container for up to 3 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic
Directions:
Preheat the oven to moderate 180C Line a shallow 28 x 18cm tin with aluminium foil; brush with oil or melted butter.
Sift flour and sugar into a large mixing bowl.
Add oats and coconut; make a well in the centre.
Combine butter and golden syrup in a small pan.
Stir over low heat until butter has melted and mixture is smooth; remove from heat.
Dissolve soda in water; add immediately to butter mixture and stir until foamy.
Add to dry ingredients and stir until well combined.
Spread mixture into prepared tin, pressing firmly with the back of a spoon to smooth surface.
Bake for 25-30 minutes, until golden brown.
Cool in tin then, using foil, lift out and cut into squares.
Store in an airtight container for up to 3 days.