Ingredients
- 22.4g Plain Flour – 11.2 %
- 63.2g Rolled Oats – 31.555 %
- 24.5g Desiccated Coconut – 12.25%
- 24.78g Golden Syrup – 12.39 %
- 17.04g Light Brown Sugar – 8.52 %
- 34.8g Butter – 17.4 %
- 1.12g Bicarbonate Soda – 0.56 %
- 12.25g Boiling Water – 6.125 %
Flavours
- Nigerian Ginger OR IN10926 @ 0.1
- Sicilian Lemon Oil IN10321 @ 0.03
Anzac Biscuits
A classic biscuit, reimagined. This modern interpretation of the traditional Anzac pairs the warm, spicy depth of our Nigerian Ginger with the bright, zesty lift of Sicilian Lemon Oil. The result? A distinctive flavour combination that transforms a familiar favourite into a standout bakery offering.
Method:
1. Preheat the Oven to 160C. Line a baking tray with baking paper.
2. Place the golden syrup, butter and sugar into a saucepan and melt over a medium heat. Mix well. Once melted take off the heat.
3. Add the flavourings and mix well.
4. Mix the bicarbonate soda with boiling water and dissolve. Then add to the butter mixture and mix. Add the flour, oats, and desiccated coconut. Sir until everything is combined.
5. Separate into 4 and roll into balls.
6. Place the balls onto the lined baking tray and flatten into biscuit shapes with a fork. Leave the biscuits 3 cm apart from each other on the tray.
7. Bake for 15-18 minutes or until light golden brown. Transfer to a cooling rack, The biscuits crisp up as they cool. Store them in an air-tight container.