Saturday, 10 January 2015

Anzac Biscuits

Makes 18 

Another Australian favourite. Anzac biscuits are commonly found in cafes and on supermarket shelves these days, but these iconic biscuits were originally made to send in care packs to the ANZACs (Australian and New Zealand Army Corps) serving overseas during World War 1, since they could be made without eggs and kept well on long overseas voyages to Europe. They can be made crunchy or soft (I prefer crunchy), are super easy to make and store well in an airtight container for around 1-2 weeks.

For added crunch and texture, I recommend adding some coconut to the mix if you have it on hand, but this is an optional extra. 




What's in them? 


100g butter, cut into cubes
70g golden syrup
1/2tsp vanilla bean paste
1tsp bi-carbonate soda
130g rolled oats
150g plain flour
70g caster sugar 

How do I make them? 


1. Preheat oven to 180°C electric or 160°C fan-forced. Line 2 large baking tins with baking paper and spray lightly with olive oil. 

2. Place butter and golden syrup in mixing bowl and melt for 2min / 60°C / speed 2. 

3. Add vanilla and bi-carb soda and combine for 5sec / speed 3. 

4. Add oats, flour and caster sugar and mix for 10sec / reverse / speed 4. Scrape down sides of the bowl and mix again for 10sec / reverse / speed 4. 

5. Shape into 18 round balls using hands. Place on trays and flatten with a fork. Leave about 3cm between each biscuit to allow for spreading. 

6. Cook for 15-20 minutes or until lightly browned. Remove from oven and cool on trays for about 5 minutes, then transfer to a wire rack to cool completely. 

3 ProPoints per biscuit.

Notes: 


For extra crunch and texture, add 50g dessicated coconut when adding the oats and flour and reduce the amount of oats to 80g. This will increase the ProPoints value by 1 for each biscuit. 

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