Anzac Biscuits Cookies

Anzac Biscuits Cookies
Quantity Ingredient
120 g Wheat Flour Type 405
100 g Oat flakes
80 g Coconut rasp
150 g Brown sugar
120 g Butter
50 g Dark beet cabbage
1 tsp Sodium bicarbonate
2 tbsp Hot water

Anzac Biscuits biscuits are a crispy Australian pastry. Preheat baking oven to 150° C. Mix flour, oat flakes, coconut rasp and sugar. Melt butter and beet cabbage in a saucepan and let cool. Dissolve sodium bicarbonate in hot water. Stir into the butter syrup mixture. Stir the butter syrup into the oat flakes mixture. Line baking tray with baking paper. Place 9 small heaps of dough per tray on the paper at a slightly greater distance from each other. Anzac Biscuits Biscuits are baked in a way that causes them to drift apart. Bake on the middle rack for 15 minutes. Allow Anzac Biscuits to cool on the tray until hard. Allow to cool completely before placing the Anzac Biscuits in a tin and closing them, otherwise they will become soft again.

Servings: 21, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
138 kcal
16 g
2 g
8 g

(C)opyright by Marions Kochbuch