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Oh, g'day mates! Are ya ready for some fair dinkum Aussie baking? Today, we're whipping up some bloody delicious Anzac biscuits! Now, I know what you're thinking... "Anzac what?" Well, let me tell ya, these little beauties are a true blue classic. They were originally made by our soldiers during World War I and are now a staple in any Aussie household. So, let's chuck on our aprons and get baking, shall we?
Anzac Biscuits
Ingredients:
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup desiccated coconut
- 3/4 cup caster sugar
- 125g unsalted butter
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
Instructions:
- Preheat your oven to 160°C (fan-forced).
- In a large bowl, combine the flour, oats, coconut and sugar.
- In a small saucepan, melt the butter and golden syrup together over low heat.
- In a separate bowl, mix the bicarbonate of soda and boiling water together, then add it to the butter mixture.
- Pour the wet mixture into the bowl of dry ingredients and stir until well combined.
- Line a baking tray with baking paper. Roll the mixture into tablespoon-sized balls and place them on the tray, leaving room for them to spread.
- Flatten each ball slightly with a fork.
- Bake in the oven for 12-15 minutes or until golden brown.
- Allow the biscuits to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Serve with a cuppa and enjoy!
Now, if you're feeling a bit fancy, you can mix things up a bit with some different ingredients. Some folks like to add in some chopped up dark chocolate, or swap out the golden syrup for honey. There's no wrong way to make an Anzac biscuit!
Trust me, once you try one of these Aussie treats, you'll be wondering how you ever lived without them. They're crunchy on the outside, chewy on the inside, and just the right amount of sweet. Plus, they're super easy to make and don't require any fancy ingredients.
So, whether you're an honorary Aussie or just looking to try something new, give these Anzac biscuits a go. I promise you won't be disappointed. And if you don't like them, well... you're just a galah!
Alrighty, that's all from me for now. I'm off to chuck a shrimp on the barbie and crack open a cold one. Happy baking, cobbers!
PS - If you're looking for more Australian recipes, be sure to check out my mate's website: crocodilecakes.com.au. He's a bit of a drongo, but he sure knows how to cook up some fair dinkum tucker!
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