ANZAC bici's





Ingredients:

110 g (1 cup) rolled oats

150 g (1 cup) almond flour

120 g (⅔ cup) brown sugar

70 g (⅔ cup) desiccated coconut

125 g butter / ghee

2 tbs golden syrup / maple syrup

2 tbs water

½ tsp bicarbonate of soda



Instructions:


Conventional Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.

Combine the rolled oats, flour, brown sugar and coconut in a bowl.

Place butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until melted.

Stir through the bicarbonate of soda.

Pour the butter mixture over the oat mixture and stir to combine.

Roll level tablespoons of mixture into balls.

Place on trays, 5cm apart and flatten slightly.

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.



Thermomix Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line three flat baking trays with baking paper.

Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.

Add the bicarbonate of soda and 2 tbs cold water to the melted butter mixture and mix for 10 seconds, Speed 3.

Add the rolled oats, flour and coconut. Mix together for 40 seconds, Reverse, Speed 2.

Roll level tablespoons of mixture into balls. Place on trays, 5cm apart and flatten slightly.

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.



CHEWY OR CRUNCHY ANZAC BISCUITS?

Personally I'm a chewy kind of ANZACS girl, but it's just as easy to make these biscuits crunchy (without even changing the recipe!).

FOR CHEWY ANZACS

Bake in a 160 degree celsius oven for 10-12 minutes (depending on your oven). The biscuits will be soft when you take them out of the oven but will firm on cooling. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.

FOR CRUNCHY ANZACS

Cook for a further 3-5 minutes than the chewy recipe (total of 12-15 minutes). Again, the biscuits will be soft straight out of the oven but will go crunchy as they cool.

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