Member: debavp

Ahh, this is the recipe. I ws wondering which one you were talking about! Enjoy Christmas!

Natalie

posted by nitnat at 1:32 am (EST) on Dec 20, 2008

I kind of lost the scone thread, so thought I would post it here for you so that you can find it! They are yummmmmm!

In case you haven't baked biscuits, take them out when they look cooked, NOT when they feel cooked. Biscuits firm up as they cool. Hope I am not telling you what you already know, but I personally would prefer to know the tricks than not!!

Anzac Biscuits

1 cup (90g) rolled oats (NOT quick cooking oats)
2/3 (50g) shredded coconut (I used dessicated)
1 cup 9150g) pl flour
¾ cup (165g) castor sugar
125g unsalted butter
2 tbl golden syrup
2 tbl boiling water
1 ½ tsp bicarb soda
1 tsp vanilla extract

1. Preheat oven 160oC. Line a couple of large baking trays with baking paper and set aside. In a large bowl, thoroughly mix together the oats, coconut, flour and sugar.

2. Put the butter and golden syrup into small saucepan over low heat and warm them, stirring occasionally, until the butter has melted. Remove the pan from the heat. Add the boiling water and bicarb and stir them briefly, be careful as this will froth. Pour the buttery liquid into the oat mixture along with the vanilla extract. Quickly stir the two together until they’re thoroughly combined.

3. Roll the sticky dough into walnut-sized balls, flatten the slightly and sit them at least 5cm apart on the prepared baking trays.

4. Bake for 16-20 mins or until the biscuits are deep golden brown but still soft, them remove them from the oven. (its’ a good idea to rotate the oven trays halfway through the cooking process to ensure they cook evenly). Leave them to cool on the trays for a few minutes, then carefully transfer them to wire racks to cool completely. They keep well in an airtight container.

This is from “mix and bake” by Belinda Jeffrey….a beautiful baking book if ever there was one!!

posted by nitnat at 12:20 am (EST) on Nov 19, 2008