Food recipes
Anzac cookies recipe
Anzac cookies recipe Ingredients: wheat flour, white, all-purpose, unenriched oats shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) butter, without salt syrup, maple, canadian sugars,...
Anzac cookies recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
sugars, powdered
leavening agents, baking soda
water, bottled, generic
Directions:
Preheat the oven to 170 degrees C/325 degrees F/Gas Mark 3.
In a large bowl, mix together the flour, oats and coconut.
Tip the butter, golden syrup and sugar into a medium-sized saucepan and, stirring constantly, melt over a low heat.
Add the dry ingredients.
Mix together the bicarbonate of soda and hot water, and add to the mixture.
Stir everything together until combined, then shape into walnut sized balls.
Pat each ball down slightly on to the lined baking trays, leaving a 5cm gap between each.
Bake on the middle shelf of the preheated oven for 10 minutes until slightly spread and golden.
Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
syrup, maple, canadian
sugars, powdered
leavening agents, baking soda
water, bottled, generic
Directions:
Preheat the oven to 170 degrees C/325 degrees F/Gas Mark 3.
In a large bowl, mix together the flour, oats and coconut.
Tip the butter, golden syrup and sugar into a medium-sized saucepan and, stirring constantly, melt over a low heat.
Add the dry ingredients.
Mix together the bicarbonate of soda and hot water, and add to the mixture.
Stir everything together until combined, then shape into walnut sized balls.
Pat each ball down slightly on to the lined baking trays, leaving a 5cm gap between each.
Bake on the middle shelf of the preheated oven for 10 minutes until slightly spread and golden.
Leave to cool on the tray for 5 minutes before transferring the cookies to a wire rack to cool completely.