A traditional Australian Biscuit!
This is a popular Australian and New Zealand sweet biscuit with base ingredients of rolled oats, flour, desiccated coconut, sugar, butter and golden syrup. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
1 tub makes approx 50 x 20g cookies.
If making larger cookies allow longer baking times.
1 tub of thawed ANZAC Biscuit Dough
Pre-heat oven to 160 degrees.
Prepare and line a baking tray with baking paper.
Scoop (20g) dough and roll into balls (if making small amount re-freeze remainder of dough balls for next time) and place on a tray. Press with back of a fork to mark top (Tip: dip fork occasionally into flour to avoid sticking) or roll out dough with a rolling pin to approx 1cm depth and cut to shape.
Bake in the oven for approx 15 mins or until golden brown.
Let rest for 5 minutes to cool before removing to rack.
Add chopped cranberries to the mixture for Cranzac cookie.
This mixture is suitable for a cheesecake/tart base.
Add a pinch of spice to warm up the cookie: nutmeg, cinnamon, allspice and ginger are all suitable for this.