My Anzac Biscuits Food

ANZAC BISCUITS

Steps:

• Mix oats, flour, sugar and coconut together.
• Melt syrup and butter together.
• Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
• Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.
• Good luck.

ANZAC BISCUITS

Steps:

• Mix oats, flour, sugar and coconut together.
• Mix soda with boiling water and add to melted butter and syrup.
• Add to dry ingredients.
• Place 1 tablespoon of mixture on a greased tray.
• Bake in slow oven for 20 minutes at 160°C.

MY ANZAC BISCUITS

Steps:

• Mix first 4 ingredients well.
• Melt butter and margarine with golden syrup over gentle heat.
• Dissolve bicarb in boiling water, stir into the syrup mixture and pour over dry ingredients.
• Mix well.
• Put heaped teaspoons 5cm apart on a baking tray, bake at 160 degrees for about 15- 20 minutes.
• Leave on trays a few minutes before lifting off and allowing to cool.

ANZAC BISCUITS

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a large bowl, combine flour, oats, sugar, coconut, and salt.
• In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; it will bubble up considerably.)
• Add butter mixture to dry ingredients and stir to combine. Using a 1 1/2-inch ice-cream scoop or rounded tablespoon, drop balls of dough onto prepared baking sheets, about 2 inches apart. Flatten with the heel of your hand.
• Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

ANZAC BISCUITS

Steps:

• Combine dry ingredients (oats, coconut, flour and sugar) in a large bowl and mix well.
• Melt butter and golden syrup/honey over low heat.
• Add bicarbonate soda to the boiling water and pour into butter mixture.
• Pour wet ingredients over the dry ingredients and mix to a firm and moist consistency.
• Drop teaspoonfuls onto a cold greased tray or one lined with baking paper.
• Cook for 15 min at 180 Celsius.
• Cool on wire rack.

MARTHA STEWART'S ANZAC BISCUITS

Steps:

• Preheat oven to 350 deg F.
• Line baking pans with parchment and set aside.
• In a large mixing bowl,combine flour, oats, sugar and coconut and set aside.
• Over medium heat melt butter with syrup.
• Boil water and dissolved soda in it.
• Carefully add butter mix to the soda mix-- Watch!
• butter is hot and will bubble up.
• Mix butter mixture with the dry ingredients, stir well to combine all ingredients.
• Divide this dough into three and each third into 12: this way you will get even sized cookies.
• Then make firm balls and place on prepared cookie sheets, pressing each ball down with the heel of hand.
• Bake at 350 degF for about 15 minutes, until golden brown and firm but not hard.
• Transfer to cooling racks.

ANZAC BISCUITS

Steps:

• Preheat oven to 150 degree celsius.
• Grease 2 biscuit trays.
• Sift flour into bowl, mix in coconut, sugar and oats.
• Melt butter and syrup in small saucepan over a low heat.
• Mix bicarbonate of soda and boiling water together, add to butter and syrup mixture. Stir this mixture into the dry ingredients, combining well.
• Place 16 teaspoons of mixture onto each tray, placing 3cm apart.
• Bake for 20 minutes.
• Leave on tray until cold (will firm up as they cool).
• Store in an airtight container.

ANZAC BISCUITS

Steps:

• Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Sift flour into a bowl. Add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in centre.
• Place butter and golden syrup in a microwave-safe bowl. Microwave on high (100%) for 30 seconds or until butter has melted. Stir to combine. Combine bicarbonate of soda and boiling water in a bowl. Add to butter mixture. Stir to combine. Add to flour mixture. Stir to combine.
• Roll level tablespoons of mixture into balls. Place balls, 3cm apart, slightly flattened, on prepared trays. Bake for 13 to 15 minutes, swapping trays halfway during cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

ANZAC BISCUITS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
• Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
• Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.