ANZAC biscuits Bahan : 120g butter (Canolla butter...

Ike) 2 tablespoons (40ml) golden syrup (ganti dengan madu....Ike) 92g (1 cup) rolled oats 85g (1 cup) desiccated coconut (Kelapa kering halus....Ike) 150g (1 cup) plain flour 168g (3/4 cup) caster sugar (brown sugar 130 gr....Ike) 1 tablespoon (20ml) boiling water 1/2 teaspoon bicarbonate of soda (baking soda) Coklat chips untuk toping, sesuka hati.......Ike Cara membuat : Campur semua bahan kering, kecuali baking soda, dalam mangkuk besar, aduk rata. Sementara itu hangatkan butter dan madu, sampai agak meleleh, aduk rata, sampai tercampur. Tuangkan lelehan butter ke dalam adonan kering, aduk sampai rata. Campur baking soda dengan air hangat, segera masukkan ke adonan tadi, aduk dengan tangan, sampai kalis. Cetak adonan dengan table spoon, agar rapi, kemudian tekan dengan garpu, sampai pipih, anakku memberi hiasan cokklat chips untuk pemanis...:) Panggang dalam oven 150 derajat C, selama 10 menit, keluarkan diamkan dalam loyang sampai dingin, dan agak mengeras, baru kemudian masukkan ke stoples kedap udara. Siap untuk menememani cemilan kapan pun...:) Rasanya chewy gitu, enak....:)

Source : I want to be a chef Baking, Murdock Books Australia 1 cup quick cooking oats 3/4 cup flaked coconut 1 cup all-purpose flour 1 teaspoon baking soda 1 cup white sugar 1/2 cup butter 1 tablespoon golden syrup 2 tablespoons boiling water Directions Mix oats, flour, sugar and coconut together. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper). Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

The original ANZAC biscuit recipe Ingredients 1 cup plain flour 1 cup rolled oats (regular oatmeal) uncooked 1 cup desiccated coconut 1 cup brown sugar 1/2 cup butter 2 tbsp golden syrup 1 tsp bicarbonate of soda 2 tbsp boiling water

. Cook in slow oven (150°C or 300°F) for 20 minutes.Method Combine the flour (sifted). Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup. metric units 80 g shredded coconut 100 g rolled oats 150 g flour 220 g sugar 1 tsp baking soda 1 pinch of salt 110 g butter or margarine 30 ml molasses 30 ml water vegetable cooking spray. baking soda. flour. Pour the liquid mixture into the flour mixture and blend well. and variations Using brown sugar instead of white sugar gives more colour and flavour 1 teaspoon bicarbonate of soda and add a little more water if mixture is too dry Ingredients. Combine butter and golden syrup. This will prevent the cookies from sticking to the sheet. add to melted butter mixture. Take teaspoonfuls of mixture and place on lightly greased oven trays. Pour the liquids into the dry ingredients and mix well. about the size of a walnut shell. allow room for spreading. Melt butter or margarine in a small saucepan over low heat. Cool on a wire rack and seal in airtight containers. then cool on trays. coconut and sugar in a bowl. rolled oats. stir in molasses and water once melted. Mix soda with boiling water. Loosen while still warm. And never. Place coconut. butter. Spray a baking sheet with vegetable cooking spray. for 15-20 minutes. Tips The American tablespoon is a little smaller than the British/Australian tablespoon. or rub with butter or margarine. Melt the butter and Golden Syrup in a saucepan over a low heat. 180C / 350F. stir over gentle heat until melted. sugar. Mix well. tips. Notes. and salt in a large mixing bowl. sugar and coconut.please retain their original and historic name. sifted flour. oats. so be generous with your Golden Syrup and Water. Makes about 35. onto a greased tin leaving as much space again between dollops to allow for spreading. Bake in a moderate oven. ever call them ANZAC cookies . stir into dry ingredients. Spoon dollops of mixture. or margarine to grease the baking sheet A Favourite Recipe 1 cup rolled oats 1 cup plain flour 1 cup sugar 3/4 (three-quarters) cup coconut 125g (4 oz) butter 2 tablespoons golden syrup ½ (half) teaspoon bicarbonate of soda 1 tablespoon boiling water Combine oats. Instructions Preheat the oven to 350° F (175° C).

Bake 12-15 minutes.241 1 1/4 cups = 0.89 oz 1.481 2 1/2 cups = 0.181 1 cup = 0.321 Packed Brown Sugar Cups Grams Ounces 1/4 c 55 g 1/3 c 73 g 1/2 c 110 g 1c 220 g 1.061 1/2 cup = 0.37 oz 3.1 oz Rolled Oats Cups Grams Ounces 1/4 c 21 g 1/3 c 28 g 1/2 c 43 g 1c 85 g . All-Purpose Flour and Confectioners' Sugar 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams Granulated Sugar 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams White Sugar (Granulated) Cups Grams Ounces 2 Tbsp 25 g 1/4 cup 50 g 1/3 cup 67 g 1/2 cup 100 g 2/3 cup 134 g 3/4 cup 150 g 1 cup 201 g .78 oz 2. so the cookies have room to expand.88 oz 7.61 3 cups = 0.9 oz 2. until the biscuits are golden brown. Flatten each blob of dough with a fork. Molasses & Syrup Cups Grams Ounces 2 Tbsp 43 g 1/4 c 1/3 c 1/2 c 2/3 c 3/4 c 1c 85 g 113 g 170 g 227 g 255 g 340 g 1.361 2 cups = 0.961 4 1/2 cups = 1.121 3/4 cup = 0.31 1 1/2 cups = 0.841 4 cups = 0.5 oz 3 oz 1 c shredded coconut = 71 g 1Tbsp baking powder = 12 g 1 Tbsp salt = 18 g Honey. Transfer the biscuits to a rack and let them cool for at least 10 minutes.08 5 cups = 1.55 oz 4.Drop teaspoonfuls of dough onto the baking sheet.3 oz 7.5 oz 3 oz 4 oz 6 oz 8 oz 9 oz 12 oz Butter or Margarine 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams water (cup to litre) 1/4 cup = 0.21 5 1/2 cups = 1.721 3 1/2 cups = 0.58 oz 3.73 oz 5. about 2 inches (5 cm) apart.75 oz 1 oz 1.75 oz .