Traditional ANZAC Biscuits
By Robert Campbell – Master Baker OX RABBIT
A tradition and an iconic part of our culture, the traditional ANZAC biscuit
- 1 Cup Rolled Oats
- 1 Cup Plain Cake Flour
- 1 Cup Brown Sugar
- 3/4 Cup Desiccated Coconut
- 1/4 Cup Shredded Coconut
- 80g Butter or
- 100g Dairy Free Spread (Vegan Option)
- 2 tbsp Water
- 1 tbsp Golden Syrup
- 1 tsp Bi Carb Soda
Preheat Oven to 160 degrees (140 Fan-Forced) Makes 12 Biscuits
In a large combine oats, brown sugar, coconut and flour. Give the dry ingredients a good mix.
Melt the butter in a small saucepan, add the water and continue to stir through on heat until it begins to froth. Add bi carb soda and golden syrup, whisk to combine liquid mixture.
Combine liquid mix to the dry ingredients and stir thoroughly with a wooden spoon. Once combined, roll into two tablespoon sized balls.
On a baking tray, flatten the balls slightly leaving a gap of 7cm’s. Depending on your oven, baking time is roughly 10-15 minutes. They are ready when the outside is golden and the inside is still a bit soft. Take out and allow to cool.
Once your ANZAC’s have cooled completely, add a scoop of your favourite ice cream in-between and enjoy the ultimate ANZAC ice-cream cookie sandwich
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