ANZAC Day
in the Valley began with a shroud of mist, followed shortly after by a
day of heavy rain and wind. The inclement weather meant opportunities for outdoor work were limited. Baking is a great way to be productive while avoiding a
tempest. These ANZAC biscuits are tasty, easy and cruelty free. The
recipe is an amendment from the popular tried and tested CWA Cookbook
recipe. They last for weeks and don’t need refrigeration - great to have
on hand for a quick breakfast or a snack on hectic days!
Ingredients:
- 1 cup of
organic rolled oats
- 1 cup of
self-raising flour, sifted
- 1 cup of
desiccated coconut
- ½ cup
of caster sugar
- 4 tblsp of
golden syrup
- 1 tspn of
bicarbonate of soda
- 2 tblsp of
water, boiling
- 135g
of Nuttelex Light, melted
Method:
- Pre-heat
oven to 180 C.
- Mix all dry ingredients.
- Dissolve golden syrup and
bi-carb soda in boiling water.
- Add the syrup/bi-carb mix and the melted
Nuttelex to the dry ingredients, mix well.
- Drop onto baking trays – this mix makes
12 big biscuits.
- Cook for 20 minutes, or more if you like them crunchy rather than chewy.
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| ANZAC biscuits are perfect with a mug of tea, in your favourite Damara Lamb Mug |
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