Homemade Anzac Biscuits скачать в хорошем качестве

Homemade Anzac Biscuits

A classic delicious Australian sweet biscuit with rolled oats, coconut and golden syrup. It contains no eggs as they were shipped overseas during the First World War. I’ll be showing you how to make them and talk about the important history of the biscuits. Ingredients 125g butter, chopped 1 cup plain flour (150g) 1/2 tsp bicarb soda (baking soda) 1 cup rolled oats (90g) 1 cup white caster sugar (220g) (or all light brown sugar or 1/2 cup white caster and light brown sugars, 110g each) 2 tbsp golden syrup (50g) 2 tbsp boiling water (40ml) 3/4 cup desiccated/shredded coconut (60g) Method Preheat the oven to 160°C (320°F), fan forced. Melt butter and golden syrup in a large saucepan over a medium heat. Then stir in combined bicarb and water, it will froth up a fair bit so be careful. Allow to cool slightly. In a large bowl add the flour, oats, sugar/s, coconut and stir well. Add the butter mixture and stir to form a reasonably moist yet firm dough, the dough balls should be able to hold their shape. Roll out balls of dough between your hands and place on baking paper lined pans, spaced 4-5cm apart. My dough balls were about 30g each. Bake in the oven for about 15-20 minutes until golden brown. Cool on the tray for about 5-10 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the fridge. Tips *If your dough is too wet or looks greasy, you can either: -leave it on the counter to give the dry ingredients time to absorb the liquids -place it in the fridge for 15-20 minutes until the dough has firmed up -add a little more flour or oats until the dough can hold its shape *Don’t flatten the dough balls too flat as they will spread too much. *You can add the dry ingredients to the butter mixture if your saucepan is big enough. *You can used desiccated, shredded or shaved coconut. *They can be a little sweet so feel free to add a little salt. *For a completely crispy biscuit, leave in the oven for a little longer until more browned but not burnt! *You can use an icecream scoop to portion out the dough. *1 tablespoon in Australia is 20ml or 4 teaspoons, opposed to almost everywhere else where it’s 15ml or 3 teaspoons. If you wish to look more into the history of the First World War: https://www.dva.gov.au/media/media-ba... https://www.dva.gov.au/media/media-ba... https://anzacportal.dva.gov.au History of Anzac biscuits: https://www.sbs.com.au/news/article/w... https://amp.abc.net.au/article/102255666