what other recipe could we publish other than ANZAC cookies this week.
Tania, has shared her take on ANZAC cookies and has added some clever chefy tricks!
Thank you Tania for your contribution
click on below's 'read more' to read the rest ...
INGREDIENTS:
2 Tbsp golden syrup
125g butter
100g sugar
100g flour
75g rolled oats
50g coconut
50g chocolate chips or raisins or cranberries - optional
1 tsp cinnamon - optional
2 tsp baking soda
1 Tbsp hot water
METHOD:
Melt butter, sugar and syrup together on low heat. Remove from heat and pour into a bowl.
Melt butter, sugar and syrup together on low heat. Remove from heat and pour into a bowl.
Mix in the flour, oats and coconut, plus the optional ingredients (if using).
Dissolve the baking soda in the water, then add to the mixture and mix in thoroughly.
Roll teaspoon portions of the mixture into balls and place on a lined tray, allowing room to spread.
Bake at 170C (fan-forced) for about 20 minutes, until golden in colour.
Cool on the tray before transferring to the cooling rack.
TIP - make 2 batches without any optional ingredients. More is always best! Then split the dough and have one half as traditional and the other half with one or more optional ingredients (no more than 50g total). Alternative is to freeze the dough shaped into a log in baking paper.