Anzac Biscuits with Blueberry Black Tea

What better to do on Anzac Day than to bake Anzac biscuits?

I used this recipe and it is one of the best ones I have found !

Merle Parrish’s Anzac biscuit recipe

Prep time: 20 mins
Cooking time: 6-7 mins per batch
Makes: 45

1 cup plain flour
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted

1 Preheat oven to moderate (170C) and grease two large baking trays.

2 Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.

3 Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.

4 Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently. Bake for 6–7 minutes, until lightly golden.

5 Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.

From Merle’s Kitchen, published by Ebury Press, $39.95.

(from smh)

If you are ginger lover like I am, add an extra tsp. But otherwise, all the measurements are perfect!
Chewy on the inside and crispy on the out is how I like my biscuits and they turned out perfectly.

Tips for using this recipe

1. Be careful of how big you make your biscuits, the cooking time will depend on the size.
2. Golden syrup burns easily! We don’t want that to happen!

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They smelt so good, my cat came over for a sniff.

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ft: Kettle Town : Blueberry Blossoms

What is better than tea and biscuits in the afternoon?

Unfortunately, my cat is a bit of greedy eater so I had to get them away from her quick fast otherwise they would disappear.

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Til the next baking session !

xx

 

 

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