ANZAC Slice
Ingredients:
125g butter
1 cup rolled oats
1 cup brown sugar
1/2 cup SR flour
1/2 cup plain flour
3/4 cup coconut
2 tbsp golden syrup
1 tbsp of hot water
1/2 tsp bi-carb of soda
Method:
Pre-heat oven to 160 degrees Celsius. Butter and line a lamington tin. In a large bowl, combine all dry ingredients. Melt butter and golden syrup together in a medium saucepan. Stir in bi-carb soda. While mixture is foaming pour over dry ingredients. Add hot water. Stir well to combine. Press into lamington tin, using fingertips or a small glass to flatten. Bake for 25 - 30 minutes until golden. Cut into squares while hot. Cool in tin. Store in airtight container.
125g butter
1 cup rolled oats
1 cup brown sugar
1/2 cup SR flour
1/2 cup plain flour
3/4 cup coconut
2 tbsp golden syrup
1 tbsp of hot water
1/2 tsp bi-carb of soda
Method:
Pre-heat oven to 160 degrees Celsius. Butter and line a lamington tin. In a large bowl, combine all dry ingredients. Melt butter and golden syrup together in a medium saucepan. Stir in bi-carb soda. While mixture is foaming pour over dry ingredients. Add hot water. Stir well to combine. Press into lamington tin, using fingertips or a small glass to flatten. Bake for 25 - 30 minutes until golden. Cut into squares while hot. Cool in tin. Store in airtight container.
This recipe is from the Biscuits Recipe File
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