澳新军团日饼干
|OMGhee
Anzac Day Biscuits
OMGhee
18
15 minutes
15 minutes
Who doesn’t love the carb loaded, roasted, caramelly flavour of Australia's favourite biscuit.
Easy to make and way too easy to eat.
Legend says that soldiers’ wives came up the original Anzac Biscuits recipe using ingredients that allowed the biscuits to stay fresh for the time it took to reach their husbands overseas.
Using ghee over butter technically will increase the shelf life of these biscuits.
But seriously, shelf life, Anzac biscuits – do those two words even go together? Ours were eaten within 24 hours!
If you want to jazz them up be sure to check out our caramel sauce recipe. Caramel drizzled over the top of our biscuits was irresistible.
Ingredients
- 1 cup of plain flour
- 1 cup of rolled oats
- 1 cup of desiccated cocnut
- 3/4 cup of castor sugar
140g of OMGhee
- 4 tbsp golden syrup
- 1 tsp of baking soda
- 1 tbsp of water
Directions
Preheat oven to 180°C/350°F (160°C fan forced)
- Line your baking tray with baking paper.
- Mix flour, oats, coconut and sugar in a bowl.
- Place ghee and golden syrup and water in a saucepan over medium high heat and stir until ghee has melted.
- Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
- Pour wet ghee mixture into flour and mix until just combined.
- Roll 1 tablespoon mixture into balls, place balls on your baking tray and flatten into patties with a fork. (give them room to spread out)
- Bake for 8-10 minutes or until deep golden. If you like a chewy biscuit you can take them out a couple of minutes earlier.
- Leave them on the tray for 5 minutes before transfering to a wire rack to cool. Your biscuits will crisp up and harden as they cool.
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