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MACADAMIA & GINGER ANZAC BISCUITS<br />
125g butter<br />
2 tbsp golden syrup<br />
½ tsp bicarbonate of soda<br />
2 tbsp boiling water<br />
1 cup (90g) rolled oats<br />
1cup (150g) plain flour<br />
1 cup (220g) firmly packed brown sugar<br />
¾ cup (60g) desiccated coconut<br />
½ cup (65g) finely chopped macadamias<br />
¼ cup (45g) finely chopped glace ginger<br />
1. Combine oats, flour, sugar, coconut, macadamias and ginger in a large bowl.<br />
2. Mix butter and golden syrup in a small saucepan over a low heat until smooth.<br />
3. Stir in combined bi-carb soda and water and pour mixture over dry ingredients.<br />
4. Roll level tablespoons of mixture into balls, slightly flatten with a fork when placing on a piece<br />
of baking paper (about 5cm apart) on 5cm rack of <strong>Nu</strong><strong>Wave</strong> oven.<br />
5. Bake on power level 8 for 15 minutes.<br />
6. Cool on cooling rack.<br />
These are my favourite Anzac biscuits - enjoy!<br />
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