NEXT Tuesday the nation will stop to commemorate Anzac Day. And while most cooks have their own tried and true Anzac biscuit recipe, this version from Queen Fine Foods is delicious.
SERVES: 50 | PREPARATION: 20 MIN COOKING: 15 MIN | DIFFICULTY: EASY
Ingredients
1 cup plain flour
1 cup rolled oats
1 cup shredded coconut
1⁄2 cup caster sugar
125g butter
1 tsp Queen Celebrating 120 Years Pure Vanilla Extract
1⁄2 cup Queen Pure Maple Syrup
1 tsp bicarbonate of soda
Method
Preheat oven to 175oC and line two baking trays with baking paper. In a large bowl, combine flour, rolled oats and coconut.
In a small saucepan, heat sugar, butter, vanilla extract and maple syrup, stirring until sugar has dissolved, butter melted and mixture starts to bubble. Add bicarbonate of soda and stir until mixture froths.
Pour mixture into the bowl with the dry ingredients then mix together until a dough forms. Measure one teaspoon of dough for each biscuit and place on baking tray 3cm apart.
Bake for 15 minutes or until golden. Rest biscuits on tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
For more recipes from Queen Fine Foods, www.queen.com.au
