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ALICE'S ALMOND & ORANGE ANZAC BISCUITS
Posted On: 2015-04-22 16:32:28
INGREDIENTS:
150 grams Butter
3 Tablespoons Golden syrup
1 cup Plain flour
⅔ cup Brown sugar
1½ cups Desiccated coconut
1½ cups Rolled oats
¾ cup Sliced almonds
1 Orange, zested finely
2 Tablespoons Orange juice
1 teaspoon Baking soda + add to shopping list
DIRECTIONS:
Heat oven to 180C.
Line baking trays with baking paper.
Line baking trays with baking paper.
Melt butter & golden syrup together.
Stir well & set aside.
In a large bowl, combine flour, sugar, coconut, oats & almonds, & mix well, ensuring there are no large lumps of brown sugar.
Stir in orange zest.
In a small cup or bowl, mix together orange juice & baking soda until soda has dissolved, then stir into melted butter mixture.
Working quickly, pour foaming melted butter mixture into dry ingredients & stir until well combined (use your hands if you’re making a double batch, it’s easier!).
Take handfuls of mixture (it will be very wet & sticky) & firmly squeeze into golf-ball-sized balls (about 35g).
Place on prepared tray with about 5cm between biscuits & press down to flatten.
Bake biscuits for 13–15 minutes or until golden brown.
Cool on trays until firm enough to handle then transfer to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks.
Cool on trays until firm enough to handle then transfer to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks.
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