Anzac biscuits (cookies) are iconic in Australia and New Zealand. I love Anzacs as much as the next person - that crunchy biscuit is something I have been lucky enough to grow up with. My children now love them. What I don’t love is that you need to bake them and let them cool on the tray, a cold tray is required for the next lot to go in the oven - there is too much “dead time” for me.
This slice came about purely because I was time poor one day and needed to make something for my children’s lunch boxes - a regular story in my home. I love that these are filled with oats and compared to other lunch box fillers are not all that bad for them. Granted they are not a piece of fruit, but the kids love them and are guaranteed to be eaten.
Leave these to cool in the tin completely. Slice and leave them in an air tight container (such as my beloved Tupperware) and these will keep for over a week, if they last that long.
Recipe:
1 1/2 cups oats (not quick oats)
1 1/2 cups plain flour
3/4 cup brown sugar
3/4 cup raw sugar
1 1/4 cups desicated coconut
200 g butter
3 tablespoons CSR golden syrup
1 1/2 tablespoons boiling water
1 teaspoon Ward’s bicarb soda
In a large bowl mix all the dry ingredients together and set aside.
Melt the butter with the CSR golden syrup.
Mix the boiling water with the Ward’s bicarb soda and pour into the melted butter mix - do this quickly as you are going to have a science experiment on your hands!
Pour the butter mix into the dry ingredients and mix well.
Pour into a large greased and lined baking tray (mine is 20cm x 30cm) two smaller trays would also work.
Bake at 160oC (325oF) for 32-35 minutes.
Remove from the oven and let rest until completely cold.
Remove from the tray and slice into pieces suitable for a lunch box.
Happy cooking!
Elizabeth x
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