desserts - cold recipe:

anzac biscuit

ingredients

flour 100 gm
castor sugar or soft brown 150 gm
desiccated coconut 150 gm
rolled oats 150 gm
ground ginger 1 tsp
butter (melted) 100 gm
golden syrup or molasses 1 tbs
baking soda (bicarbonate of soda) 1 tsp
boiling water 30 ml

production

1. Mix together flour, sugar, coconut, rolled oats and ginger
2. Melt butter and golden syrup
3. Dissolve baking soda in the boiling water and add to butter and golden syrup
4. Make a well in the centre of the flour, stir in the liquid
5. Place in spoonfuls on greased trays and bake at 180°C for 18 minutes

chef notes:

These biscuits are named after the Australian and New Zealand Army Corps, and are a long tradition in New Zealand and Australia. It is said they were made originally from an old recipe and renamed to send to the Armed Forces overseas during the First World War.

While commercially made now, they are still home baked as a fund raiser for charities They may also be coated with melted chocolate.

email chef@tallyrand.info