Anzac Biscuits Modified Recipes
ANZAC BISCUITS (MODIFIED)
I made these cookies to use up some ingredients - but made modifications. The original recipe called for unsweetened coconut (2 cups) - I had sweetened coconut which I used decreasing the sugar to 3/4 cup (original recipe was 1 cup sugar). Original recipe called for 3T golden syrup -- didn't have any so used 3 T maple syrup. I found the recipe on Facebook but it was submitted by Saveur Magazine. Below is my changed recipe which came out pretty good if you are a coconut fan. Want to try the recipe again as written without my modifications
Provided by ellie_
Categories Drop Cookies
Time 35m
Yield 2-3 dozen
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
- Stir water and baking soda in a measuring cup or small bowl. Set aside.
- Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
- Stir wet ingredients into dry ingredients.
- Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
- Bake for 15-20 minutes or until golden.
Nutrition Facts : Calories 2151.7, Fat 122.3, SaturatedFat 88.2, Cholesterol 160.3, Sodium 1520.6, Carbohydrate 248.5, Fiber 25.6, Sugar 100.4, Protein 28.2
ANZAC BISCUITS
These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Snack, Treat
Time 35m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
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