ANZAC Biscuits with EVOO
- Preparation: 15min
- Cooking Time: 10min
- Serves: 18
INGREDIENTS
Dry Ingredients
– 180g Rolled Oats
– 150g Plain Flour
– 150 Raw Sugar or Caster Sugar
– 60g desiccated Coconut
Wet Ingredients
– 115g Golden Syrup
– 90ml Leccino Extra Virgin Olive Oil
Raising Agent
– 1 teaspoon Bicarbonate of Soda
– 2 tablespoons hot water
METHOD
Step 1
Preheat oven 160°C. Line 2 large trays with baking paper.
Step 2
Place dry ingredients in a mix bowl to combine.
Step 3
Pour wet ingredients in a jug.
Step 4
Combine bicarbonate of soda with hot water and add to wet mixture. Stir.
Step 5
Pour wet mixture to dry mixture and stir combine. The mixture should be quite sticky.
Step 6
Form 18 small balls and place on prepared trays. Flatten balls into a disk and allow space to spread.
Step 7
Bake for 5 minutes. Remove from oven and use the back of a spoon to press to desired thickness and shape. Return to oven and bake for another 2 minutes or until golden brown.
Step 8
Cool on tray for 5 minutes and transfer to wire rack to cool completely (biscuits will harden once cooled and will be chewy in texture).
Enjoy.
