ANZAC Biscuits

This week me and my group made ANZAC biscuits as part of the kiwi baker task. They turned out quite well, they were a bit soft but they hardened up and were really good. We had one mistake which was they weren't packed down well. In the end they were really good and sweet. Here is the recipe and some photos: 

1 cup Edmonds Standard Grade Flour

1 ¾ cups rolled oats

½ cup Chelsea White Sugar 

¼ cup (firmly packed) Chelsea Soft Brown Sugar

1 cup desiccated coconut

125g Tararua Butter, cubed

¼ cup Chelsea Golden Syrup Tin

2 Tablespoons water

1 teaspoon bicarbonate of soda

food handling gloves

Method:

1. Pre-heat oven to 150°C conventional bake. Line a baking tray with baking paper.

2. In a medium sized bowl, sift together the Edmonds Standard Grade Flour and cinnamon. Add the rolled oats, coconut and sugars; mix well.

3. Combine the Tararua Butter, Chelsea Golden Syrup and water in a small saucepan and stir over low-medium heat until the Tararua Butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). Remove from heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.

4. Roll 1-2 tablespoons of mixture into balls and place onto a tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.

5. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.