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IN THE KITCHEN

anzac dayThis Anzac Day, 25th April, marks 100 years since our nation’s involvement in the First World War.  The Anzac centenary is a milestone of special significance to all Australians so what better way to help commemorate then bake up some delicious Anzac Biscuits. 
In my family we all have our own recipe that we covert, however, to keep the peace I’ve chosen this great one from taste.com.au

Ingredients
·         150g (1 cup) plain flour anzac biscuit recipe
·         90g (1 cup) rolled oats (see Notes below)
·         85g (1 cup) desiccated coconut
·         100g (1/2 cup, firmly packed) brown sugar
·         55g (1/4 cup) caster sugar
·         125 g butter
·         2 tablespoons golden syrup
·         2 tablespoons water
·         ½ teaspoon bicarbonate of soda

Preparation

Step 1  
Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper  
Step 2  
Combine flour, oats, coconut and combined sugar in a large bowl.  
Step 3
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth.  Stir in the bicarbonate of soda.  Add to the oat mixture and stir until well combined.  
Step 4  
Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays.  Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden.  Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely.

Notes:  
Shopping tip:  
Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat.  
Make them your way:  
Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).
Dark and crunchy: Omit caster sugar. Increase the brown sugar to 155g (3/4 cup, firmly packed). Bake for 18 minutes.
Thin and crispy: Omit the caster sugar. Increase the brown sugar to 200g (1 cup). Reduce the flour to 115g (3/4 cup).
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