Monday, September 22, 2008

Hot off the press

I consider these to be THE best Anzac biscuits in the world. Another recipe stolen from Mum - it doesn't have coconut in it which I like. I made this batch to give to my neighbour who brought me round a large bowl of mushrooms from his stash a few weeks ago. (Yes, it's taken me this long.... but I didn't want to return an empty bowl.)

Heat oven to 170 degrees Celsius (or 180 if your oven is not fan-forced).
Melt together 6 ozs of butter and 1 tsp of golden syrup (or substitute maple if you are not in Australia).
Mix 1 tsp of bi-carb with 2 tbl boiling water. Add to butter mixture.
Combine in a large bowl: 2 cups of rolled oats, 6 ozs of sugar, a pinch of salt and 4 oz of plain/all purpose flour.
Make a well in the centre and add the butter/sugar/bi-carbmix. Blend thoroughly.
Using a teaspoon, roll the mixture into balls and place on baking paper on a tray. You can also just drop them but I find that rolling them gives nice uniform biscuits and I am a bit of a nerd...
Bake for about 20 mins or until golden brown and yummy. I find it really depends on your individual oven so you need to keep an eye out the first time you make them and then note the time.


Hoppo Bumpo said...

Yummo - I love Anzacs and have been looking for a coconut-free version that I can feed to the little one who has an allergy. I'm going to give this a go .... and might even try it with the maple syrup!

A said...

Yeah, our Moo is a milk and egg free babe so I feel your pain in finding good recipes low in allergens!