RSL Paynesville – Maggie Marriott Social media
Place butter and golden syrup in a saucepan over medium-high heat and stir until butter has melted. Add baking soda and stir to combine – it will 4zz up, this is normal. Immediately remove from heat. Pour butter mixture into .our and mix until just combined. Roll level 1 tablespoon mixture into balls, .atten into patties. Place balls, 2.5 cm/1″ apart, on prepared trays. Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!) Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool! Recipe Notes 1. Golden syrup – amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like .avour. Best substitutes: – 1 tbsp light molasses + 3 tbsp honey or light corn syrup – 1 tbsp treacle + 3 tbsp honey or light corn syrup 2. Oats & batter consistency – DiJerent brands of oats can have diJerent levels of absorbency. Your dough should be 4rm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can .atten the balls without the dough crumbling. If your dough is too sticky, add more .our, if it is too dry, add more melted butter. Don’t worry about playing around with this recipe – it’s a pretty forgiving biscuit dough! 3. Storage – Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven – 5 minutes at 180C / 350F. Enjoy your freshly
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