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    Recipe: ANZAC Biscuits by Taste Baguette


    ANZAC biscuits are a delicious treat with significance that dates back to World War One.

    On this day of remembrance, pop on your chef’s hat and have a go at making these sweet delights at home using Taste Baguette‘s recipe.

     

    INGREDIENTS

    • 250g rolled oats
    • 250g plain (all-purpose) flour
    • 250g firmly packed brown sugar
    • 128g desiccated coconut
    • 250g butter, chopped
    • 4 tbsp golden syrup or treacle
    • 3 tbsp water
    • 1 tsp bicarbonate of soda (baking soda)

    METHOD

    Preheat oven to 160°C. Grease oven trays, line with baking paper.

    Combine oats, sifted flour, sugar, and coconut in a large bowl. Place butter, syrup (spray the measuring spoon with cooking-oil so all the syrup comes away) and the water in a small saucepan; stir over low heat until smooth. Stir in soda, then stir into dry ingredients.

    Roll level tablespoons of mixture into balls; place 5cm (2-inches) apart on trays, flatten slightly. Bake for 20 minutes or until golden; cool on trays.


    ANZAC biscuits are a delicious treat with significance that dates back to World War One.

    On this day of remembrance, pop on your chef’s hat and have a go at making these sweet delights at home using Taste Baguette‘s recipe.

     

    INGREDIENTS

    • 250g rolled oats
    • 250g plain (all-purpose) flour
    • 250g firmly packed brown sugar
    • 128g desiccated coconut
    • 250g butter, chopped
    • 4 tbsp golden syrup or treacle
    • 3 tbsp water
    • 1 tsp bicarbonate of soda (baking soda)

    METHOD

    Preheat oven to 160°C. Grease oven trays, line with baking paper.

    Combine oats, sifted flour, sugar, and coconut in a large bowl. Place butter, syrup (spray the measuring spoon with cooking-oil so all the syrup comes away) and the water in a small saucepan; stir over low heat until smooth. Stir in soda, then stir into dry ingredients.

    Roll level tablespoons of mixture into balls; place 5cm (2-inches) apart on trays, flatten slightly. Bake for 20 minutes or until golden; cool on trays.

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