ANZAC BISCUITS
NEXT GENERATION COMPETITION
ANZAC BISCUITS – NEXT GENERATION COMPETITION RECIPE
State Final ANZAC Biscuits – Recipe and Presentation
• 4 biscuits are to be presented for judging.
• Biscuit size to be 5cm in diameter and crisp CWA Anzac biscuit recipe (Ingredients for 24 biscuits):
• 125gm butter, chopped • 1 cup plain flour • ½ tsp bicarb soda • 1 cup rolled oats • 1 cup caster sugar • 2 tbs golden syrup • 2 tbs boiling water • ¾ cup desiccated coconut
Method: Combine butter and golden syrup in a pan, stir over heat until butter is melted. Stir in combined soda and water, then remaining ingredients. Mix well. Drop rounded teaspoons of mixture about 4cm apart on greased over trays and flatten slightly. Bake in a slow oven for about 20 minutes or until slightly brown. Cool on tray.
State Final ANZAC Biscuits – Recipe and Presentation
• 4 biscuits are to be presented for judging.
• Biscuit size to be 5cm in diameter and crisp CWA Anzac biscuit recipe (Ingredients for 24 biscuits):
• 125gm butter, chopped • 1 cup plain flour • ½ tsp bicarb soda • 1 cup rolled oats • 1 cup caster sugar • 2 tbs golden syrup • 2 tbs boiling water • ¾ cup desiccated coconut
Method: Combine butter and golden syrup in a pan, stir over heat until butter is melted. Stir in combined soda and water, then remaining ingredients. Mix well. Drop rounded teaspoons of mixture about 4cm apart on greased over trays and flatten slightly. Bake in a slow oven for about 20 minutes or until slightly brown. Cool on tray.
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