Food recipes
Anzac Cookies
Anzac Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, walnuts, english salt, table butt...
Anzac Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
Directions:
Preheat oven to 325 degrees Fahrenheit.
Line cookie sheet with parchment paper or foil; set aside.
In a very large bowl, combine flour, sugar, oats, coconut, walnuts and salt; set aside.
In a large saucepan, combine butter and golden syrup; bring to boiling.
In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of soda mixture causes the mixture to rise in the pan).
Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.
Shape dough into 1-1/2" balls.
Place balls 2" apart on prepared cookie sheets.
Using palm of your hand, flatten balls slightly.
Bake in preheated oven for 12 minutes or until the cookies are golden brown.
Cool 2 minutes on cookie sheets.
Transfer to wire racks to cool completely.
To store, layer cookies between pieces of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
Directions:
Preheat oven to 325 degrees Fahrenheit.
Line cookie sheet with parchment paper or foil; set aside.
In a very large bowl, combine flour, sugar, oats, coconut, walnuts and salt; set aside.
In a large saucepan, combine butter and golden syrup; bring to boiling.
In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of soda mixture causes the mixture to rise in the pan).
Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.
Shape dough into 1-1/2" balls.
Place balls 2" apart on prepared cookie sheets.
Using palm of your hand, flatten balls slightly.
Bake in preheated oven for 12 minutes or until the cookies are golden brown.
Cool 2 minutes on cookie sheets.
Transfer to wire racks to cool completely.
To store, layer cookies between pieces of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.