A recipe for authentic ANZAC biscuits to celebrate ANZAC Day tomorrow.
LINKS TO INGREDIENTS Golden Syrup: https://amzn.to/3K9CJWv Self Raising Flour: https://amzn.to/3kdbXSl 1926 Recipe for Anzac Biscuits 2 cups (200g) rolled oats ½ cup (100g) sugar 1 cup (120g) flour ½ cup (113g) melted salted butter 1 tablespoon golden syrup 2 tablespoons water 1 teaspoon baking soda 1. Whisk together the flour, sugar, and oats. 2. In a small sauce pan, bring the syrup and water to a simmer, then add the baking soda and whisk until frothed. Then add the melted butter, take off the heat, and whisk until combined. 3. Add the liquid to the dry ingredients and mix until just combined. 4. Form 1 tablespoon balls then flatten them and set them on a lined baking sheet. Bake at 350°F/175°C for 15 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely. 1917 Cinnamon Anzac Biscuits 4 oz sugar, 4 oz butter, 2 eggs, 1/2 teaspoon cinnamon, 1 cup flour, 1 cup rice flour, 1 teaspoon baking powder, 1 teaspoon mixed spice. Beat butter and sugar to cream, add eggs well beaten, lastly flour, rice flour, baking powder, cinnamon and spice. Mix to stiff paste, roll and cut into biscuits. Bake a nice light brown in a moderate oven. (350°F) When cold jam together and ice.
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