Anzac Biscuit Sandwiches Recipes

ANZAC BISCUIT SANDWICHES

Steps:

• Preheat oven to moderately slow, 160°C Line 2 baking trays with Glad Bake or similar quality baking paper .
• In a medium bowl, combine oats, flour, sugar and coconut. Set aside.
• In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.
• In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
• Take teaspoons of the mixture and roll into balls.
• Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.
• Bake for 8 to 10 minutes or until golden. You will need to re-use the trays to continue baking.
• Allow to stand for 5 minutes before transferring to a wire rack to cool.
• Cool, then sandwich together with the Nutella.

ANZAC BISCUITS

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a large bowl, combine flour, oats, sugar, coconut, and salt.
• In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; it will bubble up considerably.)
• Add butter mixture to dry ingredients and stir to combine. Using a 1 1/2-inch ice-cream scoop or rounded tablespoon, drop balls of dough onto prepared baking sheets, about 2 inches apart. Flatten with the heel of your hand.
• Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.