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ANZAC BISCUITS
ANZAC Biscuits are a sweet cookie
popular in Australia and New Zealand.
They are associated with the Australian
and New Zealand Army Corps (ANZAC)
as they were often sent to loved ones
abroad because the ingredients kept well
during naval transportation. One notable
omission from any ANZAC biscuit recipe
is that of eggs, mostly because of the
scarcity of eggs during the First World War.
Today, ANZAC Biscuits are manufactured
commercially for retail sale.
Makes 20
½ cup plain flour
¼ cup brown sugar
¾ cup desiccated coconut
¾ cup rolled oats
1.75oz (50g) butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
1. Assemble Mixer with flat beater .
2. Using Fold/Knead setting, mix together
flour, sugar, coconut and rolled oats.
3. Melt butter and golden syrup in a small
saucepan over gentle heat.
4. Dissolve soda in boiling water and add
to the butter mixture.
5. Using Light Mix setting, stir butter
mixture into the dry ingredients until
just combined.
6. Place tablespoonfuls of mixture onto
lightly greased baking trays. Allow
1" (3cm) for spreading.
7. Bake in a preheated 350ºF (180ºC) oven
for 15-20 minutes or until golden brown.
Allow to cool slightly on trays, then cool
on a wire rack.
WHITE CHOCOLATE AND
BERRY SCONES
Makes approx 12
2 cups (10.5oz/300g) plain flour
1 tablespoon baking powder
2 tablespoons ultra-fine sugar
3oz (90g) butter, cubed
½ cup white choc bits
½ - ¾ cup milk
1 cup frozen blueberries
Extra milk for glazing
1. Assemble mixer with flat beater .
2. Using Fold/Knead setting, mix flour,
baking powder and sugar together until
well combined, about 30 seconds.
3. Add cubed butter, mix until mixture
forms breadcrumb like texture.
4. Add choc bits and milk, mix until a soft
dough forms, do not overmix.
5. Remove bowl from mixer and gently
mix through berries.
6. Press dough out on a lightly floured
board. Cut into 1.5" (4cm) rounds with
a scone cutter and place together on a
baking sheet that has been lined with
baking paper. Brush the top of scones
lightly with extra milk.
7. Bake at 400ºF (210ºC) for 12 to 15
minutes or until golden brown and
well risen.
RECIPES - DESSERTS AND SWEETS
BEM800XL_IB_v10.indd 42 19/11/09 3:17 PM