Food recipes
ANZAC Biscuits
ANZAC Biscuits Ingredients: wheat flour, white, all-purpose, unenriched shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) oats sugars, brown butter, without salt syrup, maple, canadian...
ANZAC Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
sugars, brown
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
Directions:
Preheat oven to 320 degrees F and line 2 baking trays with baking paper.
Combine flour, coconut, oats, and brown sugar in a large bowl and mix until well combined.
Place butter, gold syrup and water in a small saucepan over medium heat, stirring until melted.
Remove pan from heat, add baking soda and stir to combine.
Pour butter mixture into the dry ingredients and mix well until combined.
Roll heaped tablespoons of dough into balls and place on trays, about 1 1/2 inches apart.
Flatten balls slightly using your fingertips and bake for 11-13 minutes or until golden.
Cool on tray for 5 minutes before moving cookies to a wire rack to cool completely.
Tips: 1.
The 2 tablespoons golden syrup may be replaced with 1 tablespoon light corn syrup and 1 tablespoon honey or 1 tablepsoon light corn syrup and 1 tablespoon treacle.
2.
A longer baking time will produce crisper cookies.
3.
For really chewy, soft cookies, do not flatten before baking.
4.
Cookies will continue to harden as they cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
sugars, brown
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
Directions:
Preheat oven to 320 degrees F and line 2 baking trays with baking paper.
Combine flour, coconut, oats, and brown sugar in a large bowl and mix until well combined.
Place butter, gold syrup and water in a small saucepan over medium heat, stirring until melted.
Remove pan from heat, add baking soda and stir to combine.
Pour butter mixture into the dry ingredients and mix well until combined.
Roll heaped tablespoons of dough into balls and place on trays, about 1 1/2 inches apart.
Flatten balls slightly using your fingertips and bake for 11-13 minutes or until golden.
Cool on tray for 5 minutes before moving cookies to a wire rack to cool completely.
Tips: 1.
The 2 tablespoons golden syrup may be replaced with 1 tablespoon light corn syrup and 1 tablespoon honey or 1 tablepsoon light corn syrup and 1 tablespoon treacle.
2.
A longer baking time will produce crisper cookies.
3.
For really chewy, soft cookies, do not flatten before baking.
4.
Cookies will continue to harden as they cool.