The Food Mentalist
ANZAC biscuits Photo: The Food Mentalist
I decided to make my biscuits into heart shapes to symbolise the love and respect I have for my late Grandfather and those Australians who have or are currently serving in war.
- 1 cup rolled oats
- 1 cup plain flour
- 2/3 cup sugar
- 3/4 cup desiccated coconut
- 2 tablespoons golden syrup
- 125g butter ( I used regular salted butter)
- 1 tsp bicarbonate of soda
- 2 tbls hot water
- Adapted from Donna Hay Magazine, Autumn 2001.
Preheat oven to 160 degrees celsius. Mix the oats, flour, sugar and coconut in a bowl.
Place the golden syrup and butter in a saucepan over a low heat and melt. Mix the bicarb with the water and add to the butter mixture.
Pour the butter mixture into the dry ingredients and mix well. Spoon tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten to about 7cm in diameter, leaving space between each for spreading.
Mix well until well combined. I placed some of the mixture on to a board and using a cake smoother flattened it out to about 1/4 inch thick. I then used a heart shape cutter and cut out my biscuits. I then placed them on a non-stick baking tray and flattened them slightly before baking.
Bake for 8-10 minutes or until a deep brown. Cool on baking trays for 5 minutes, then transfer to wire racks to cool completely.
Find more recipes from self-confessed foodie Erin on her blog The Food Mentalist
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