24/04/2024
We will be open tomorrow ANZAC Day 8am-1pm. Here is our favourite recipe for Anzac Biscuits-
150g unsalted butter (good quality cultured butter is best, we use Coppertree Farms )
90g golden syrup
5g bicarb soda
150g plain flour
100g rolled oats (not 'instant')
80g dessicated coconut (unsweetened)
160g caster sugar
Heat unsalted butter and golden syrup until boiling. As soon as it comes to the boil, take off heat and whisk in bicarb. (It will bubble and expand, make sure to use a large pot). Set aside to cool 10 mins
In a bowl, mix together remaining ingredients. Add the butter/syrup/bicarb mixture and mix till combined. Don't need to chill mixture, shape and bake straightaway.
For large cookies- (same size we sell in the shop): portion at 110g each. This will give around 6. For smaller cookies: 50g each (gives around 14).
This mix doesn't spread that much in the oven, so need to flatten each cookie to around 0.8 - 1cm thickness. No thicker than 1 cm.
Bake 175C for 13-15 mins. Smaller cookies may take 12 mins. Until golden brown all over.
Enjoy ❤️
Recipe adapted from our fav Nagi . We tried several recipes and we felt this one had the best flavour and texture overall!
