Food recipes
Macadamia and Ginger Anzac Biscuits (Cookies)
Macadamia and Ginger Anzac Biscuits (Cookies) Ingredients: butter, without salt syrup, maple, canadian leavening agents, baking soda water, bottled, generic oats wheat flour, white, all-purpose, unenriched sugars, bro...
Macadamia and Ginger Anzac Biscuits (Cookies)
Ingredients:
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
spices, ginger, ground
Directions:
Preheat oven to 180C (350F, Gas 4).
Grease baking trays and line with baking paper.
In a medium saucepan combine butter and golden syrup.
Place over a low heat and stir until blended and smooth.
Remove from heat.
Combine bicarb soda and boiling water then stir into mixture.
Add and combine remaining ingredients.
Form level tablespoons of mixture into balls and place on oven trays.
Space about 5cm apart and flatten slightly.
Bake about 15 minutes; until golden.
Biscuits will harden upon cooling.
Cool on trays.
Ingredients:
butter, without salt
syrup, maple, canadian
leavening agents, baking soda
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
spices, ginger, ground
Directions:
Preheat oven to 180C (350F, Gas 4).
Grease baking trays and line with baking paper.
In a medium saucepan combine butter and golden syrup.
Place over a low heat and stir until blended and smooth.
Remove from heat.
Combine bicarb soda and boiling water then stir into mixture.
Add and combine remaining ingredients.
Form level tablespoons of mixture into balls and place on oven trays.
Space about 5cm apart and flatten slightly.
Bake about 15 minutes; until golden.
Biscuits will harden upon cooling.
Cool on trays.