ANZAC Biscuits
Recipe from Aparna @ My Diverse Kitchen
Recipe from Aparna @ My Diverse Kitchen
Ingredients:
1 cup rolled oats
3/4 cup brown sugar (or regular sugar)*
3/4 cup all purpose flour
3/4 cup dessicated coconut
1/4 tsp salt
1/4 cup butter
2 tbsp honey (or golden/ corn syrup)
1 1/2 tsp baking soda
3 tbsp very warm water
* I had run out of brown sugar and used half of white sugar and half of Demerara sugar as there are versions of this recipe suggesting the use of treacle or molasses. I also used only 1 tbsp of honey because of this.
Brown sugar also results in a darker biscuit.
Method:
In a bowl, mix the first five ingredients well.
Melt the butter in a pan. Take it off the heat, add the honey and stir well. Dissolve the baking soda in the warm water and add it to the honey-butter mixture and stir well.
Now add the liquid to the ingredients in the bowl and mix well to form a firm dough. The dough will be somewhat dry. Take about a tbsp of dough and roll it into a ball and flatten slightly with your hand or the back of a fork. If the dough is of the correct consistency, you will be able to roll it into a smooth ball which doesn't crack when flattened.
With these proportions, my biscuit dough was perfect. If your dough is sticky, add a little more flour, and if it is too dry, add just a bit of water to get the right dough consistency.
These biscuits are meant to be a bit thinner than cookies so flattening them a bit is fine.
Place the flattened biscuits on a greased tray and bake at 160C for about 12 to 15 minutes till they look dry and brown. Mine took 12 minutes. These biscuits tend to brown quite a bit (especially if you use brown sugar) but do check on them after 10 minutes of baking to ensure they don't burn.
When taken out of the oven, the biscuits will be very soft. Let them cool on the tray for about 10 minutes, then remove them and allow to cool very well on a rack.
This recipe makes about 3 dozen ANZAC biscuits. They are slightly sweet, crunchy on the outside and somewhat chewy in the middle the day they are made but can get soft if not stored in airtight containers.
If they do soften, re-crisp them in the oven at about 130C for 10 minutes
1 cup rolled oats
3/4 cup brown sugar (or regular sugar)*
3/4 cup all purpose flour
3/4 cup dessicated coconut
1/4 tsp salt
1/4 cup butter
2 tbsp honey (or golden/ corn syrup)
1 1/2 tsp baking soda
3 tbsp very warm water
* I had run out of brown sugar and used half of white sugar and half of Demerara sugar as there are versions of this recipe suggesting the use of treacle or molasses. I also used only 1 tbsp of honey because of this.
Brown sugar also results in a darker biscuit.
Method:
In a bowl, mix the first five ingredients well.
Melt the butter in a pan. Take it off the heat, add the honey and stir well. Dissolve the baking soda in the warm water and add it to the honey-butter mixture and stir well.
Now add the liquid to the ingredients in the bowl and mix well to form a firm dough. The dough will be somewhat dry. Take about a tbsp of dough and roll it into a ball and flatten slightly with your hand or the back of a fork. If the dough is of the correct consistency, you will be able to roll it into a smooth ball which doesn't crack when flattened.
With these proportions, my biscuit dough was perfect. If your dough is sticky, add a little more flour, and if it is too dry, add just a bit of water to get the right dough consistency.
These biscuits are meant to be a bit thinner than cookies so flattening them a bit is fine.
Place the flattened biscuits on a greased tray and bake at 160C for about 12 to 15 minutes till they look dry and brown. Mine took 12 minutes. These biscuits tend to brown quite a bit (especially if you use brown sugar) but do check on them after 10 minutes of baking to ensure they don't burn.
When taken out of the oven, the biscuits will be very soft. Let them cool on the tray for about 10 minutes, then remove them and allow to cool very well on a rack.
This recipe makes about 3 dozen ANZAC biscuits. They are slightly sweet, crunchy on the outside and somewhat chewy in the middle the day they are made but can get soft if not stored in airtight containers.
If they do soften, re-crisp them in the oven at about 130C for 10 minutes