ANZAC Biscuits
Category:
International |
Equipment:
Bowl, spoon, saucepan, #20 scoop, sheet tray |
No. Servings:
12 |
Serving Size:
1½ oz. (45 g) cookie |
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Yield:
20 oz. (560 g) |
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| 4 oz. | all-purpose flour |
| 3 oz. | rolled oats |
| 4 oz. | light brown sugar |
| 2 oz. | shredded, sweetened coconut |
| 4 oz. | butter |
| 2 Tbsp. | light corn syrup |
| 1 Tbsp. | molasses |
| 1 Tbsp. | water |
| 1/2 tsp. | baking soda |
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1 | Preheat oven to 350°F (177°C). | 2 | Combine the flour, oats, brown sugar, and coconut and mix well. | 3 | Melt the butter in a saucepan and mix in the corn syrup, molasses, water, and baking soda. | 4 | Add the liquid ingredients to the dry ingredients and mix until well combined. | 5 | Using a #20 scoop, portion round balls onto a lightly greased or parchment-lined baking sheet. Space balls 2 in. (5 cm) apart. | 6 | Bake for 15–20 minutes until tops of cookies are evenly browned. | 7 | Cookies will harden as they cool. |
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| Nutrition Information | | Calories | 202 | | Fat (g) | 10 | | Protein (g) | 3 | | Carbohydrate (g) | 27 | | Cholesterol (mg) | 20 | | Sodium (mg) | 71 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | This recipe traditionally calls for a sweetener called “golden syrup.” If golden syrup is available, substitute it for the corn syrup and molasses. |
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