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Hi Everyone!
ANZAC day is finally here so I've decided to share with you a traditional delicious biscuit that is simple and egg-free, the well known ANZAC biscuit.
ANZAC biscuits were originally made by women and children and were sent to their loved ones fighting at war.
This biscuit is known for its capabilities of lasting a while in the cupboard. So let's make it!

Step 1: Ingredients

What you'll need:
Dry ingredients: Utensils:
- 1 cup self raising flour (if using plain flour also add 1 tsp of baking powder) - large mixing bowl
- 1 cup white sugar - wooden spoon
- 1 cup rolled oats - sauce pan
- 1 cup coconut - measuring tools
- 1 tsp bi-carb soda - spoon
Wet ingredients: - about 2 trays
- 150g butter, chopped. - baking paper
- 1 tbsp golden syrup. - oven mittens
- 2 tbsp Boiling water

This will make about 1 and a half batches of biscuits.

Step 2: Preparation

Line trays with baking paper.
Preheat oven to 160 degrees Celsius fan forced (320 degrees Fahrenheit)

Step 3: Dry Ingredients

Mix dry ingredients in a large mixing bowl (leave out bi-carb soda).

Step 4: Wet Ingredients

Put butter, golden syrup and bi-carb soda and boiling water in a sauce pan and place it on the stove on high heat until the butter melts stirring occasionally.
If the mixture starts to bubble reduce heat to low.

Step 5: Mixing All the Ingredients.

Immediately after you have taken the sauce pan off the stove pour it into the dry ingredients and mix until well combined (it will be crumbly).

Step 6: Shaping

Take a small amount of batter and shape it into a ball (no need to flatten the balls because they will flatten once cooked).
Place these balls onto the trays you prepared earlier.
Repeat this process until you run out of batter.
Leave about 3cm of room between each biscuit (depending on the size of your biscuits) so they don't over lap each other (if they just touch that's fine).

Step 7: Into the Oven They Go!

Once you have placed all of the balls onto the trays place them into the oven and cook until golden brown or for approx 15 mins.

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