Traditional Anzac Biscuits
With many of us stuck at home at the moment, Anzac Day is looking a little different this year but that doesn't mean you can't still pay your respects and get involved. With many of us turning to cooking and baking to beat the boredom at home – baking Anzac biscuits is set to be the go-to activity to commemorate this important day in our country's history.
Famous Aussie foodies and MasterChef contestants, Justine Schofield and Derek Lau, are working with Uncle Tobys to lead the charge, taking to their socials to show how they are paying tribute to the Anzac tradition from home year with their own Anzac biscuit recipes and encouraging their followers to get involved.
Traditional ANZAC Biscuit Recipe
INGREDIENTS
1 ¼ cups of plain flour, sifted
1 cup Uncle Tobys Traditional Oats
½ cup caster sugar
¾ cup desiccated coconut
150g unsalted butter, chopped
2 tablespoons golden syrup
1½ tablespoons boiling water
½ teaspoon bicarb soda
METHOD
Preheat oven to 170°C.
Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
Bake for 12 minutes or until golden brown.
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