Cranberry ANZAC Biscuits
Ingredients
1 cup flour
1 cup rolled oats
1 cup coconut
3/4 cup Chelsea LoGiCane™ Low GI Sugar
1 cup dried cranberries
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
125g butter
1/2 cup Chelsea Honey Maple Flavoured Syrup or Golden Syrup
1 tsp baking soda
2 Tbsp boiling water
1 cup rolled oats
1 cup coconut
3/4 cup Chelsea LoGiCane™ Low GI Sugar
1 cup dried cranberries
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
125g butter
1/2 cup Chelsea Honey Maple Flavoured Syrup or Golden Syrup
1 tsp baking soda
2 Tbsp boiling water
Method
Preheat oven to 175°C.
In a large bowl combine flour, rolled oats, coconut, sugar, cranberries and seeds.
Melt butter and syrup together and cool for five minutes.
Dissolve soda in boiling water and add to butter (mixture will foam up).
Pour the butter mixture into the dry ingredients and mix well.
Roll into walnut sized balls and place on baking paper lined baking trays, flatten slightly with a fork and bake for 10-12 minutes until golden.
In a large bowl combine flour, rolled oats, coconut, sugar, cranberries and seeds.
Melt butter and syrup together and cool for five minutes.
Dissolve soda in boiling water and add to butter (mixture will foam up).
Pour the butter mixture into the dry ingredients and mix well.
Roll into walnut sized balls and place on baking paper lined baking trays, flatten slightly with a fork and bake for 10-12 minutes until golden.
Very tasty if we do say so our selves, travels well to Gallipoli, not too moist so longer lasting and great for fund raising!
No comments:
Post a Comment