OATY ENERGY BISCUITS – ANZAC BISCUITS with a twist
125 gm butter
1/3 c. golden syrup
¼ c. sugar
Pinch of salt
1 tsp baking soda
2 Tbspn warm water
¾ c. sugar
2 c. flour
2 c. rolled oats
1 c. desiccated coconut
½ c. pumpkin seeds, ¼ sunflower seeds, ¼ c. crassins or sultanas, optional ¼ c. choc chips
Melt the butter and golden syrup until butter is just melted – don’t boil.
Pre heat oven to 180 deg C
Dissolve the baking soda in the warm water, set aside.
Add all dry ingredients to a large bowl and stir to combine.
Pour in the butter mix and stir then add soda water and stir to combine. If too wet add a little extra flour.
Roll large teaspoons of mixture into balls, place on greased or lined baking tray and press down lightly. Allow room for the biscuits to spread slightly.
Bake until golden brown. Makes approx. 30 biscuits, depending on size.
1/3 c. golden syrup
¼ c. sugar
Pinch of salt
1 tsp baking soda
2 Tbspn warm water
¾ c. sugar
2 c. flour
2 c. rolled oats
1 c. desiccated coconut
½ c. pumpkin seeds, ¼ sunflower seeds, ¼ c. crassins or sultanas, optional ¼ c. choc chips
Melt the butter and golden syrup until butter is just melted – don’t boil.
Pre heat oven to 180 deg C
Dissolve the baking soda in the warm water, set aside.
Add all dry ingredients to a large bowl and stir to combine.
Pour in the butter mix and stir then add soda water and stir to combine. If too wet add a little extra flour.
Roll large teaspoons of mixture into balls, place on greased or lined baking tray and press down lightly. Allow room for the biscuits to spread slightly.
Bake until golden brown. Makes approx. 30 biscuits, depending on size.