Thermomix Anzac Biscuits
A classic recipe for Anzac biscuits made in the Thermomix.
Servings: 22
Calories: 141kcal
Ingredients
- 125 g unsalted butter, roughly chopped
- 90 g golden syrup
- ½ teaspoon bicarbonate of soda
- 1 tablespoon boiling water
- 150 g plain flour
- 100 g rolled oats
- 90 g desiccated coconut
- 165 g caster sugar
Instructions
- Preheat the oven to 180°C/350°F (160°C fan), and line 2 large baking trays with baking paper.
- Add the butter and golden syrup to the Thermomix bowl and melt for 3 min/70°C/speed 2. Meanwhile, mix the bicarbonate of soda in 1 tablespoon of boiling water. When the 3 minutes is up, and the butter is fully melted, add the bicarbonate of soda mix to the Thermomix bowl and mix for 5 sec/speed 3.
- Add the flour, oats, coconut and sugar and mix for 20 sec/reverse/speed 3. The mixture will come together; stir any stranded bits around the sides with a spatula.
- Roll the mixture out into walnut-sized balls and place them onto the baking trays, roughly 5cm apart. Flatten each one slightly with the palm of your hand.
- Bake one tray at a time for 12-15 minutes. Depending on whether you like your Anzac biscuits soft or crunchy, 12 mins = soft, 15 mins = crunchy. Also, the timing will vary on the oven, so keep an eye on them.
- When ready, remove the biscuits from the oven and cool them on the baking tray for 10 minutes. Then, transfer them to a wire rack to cool completely. They will come out of the oven soft but will harden when cooled.
Notes
Storage: Store the Anzac biscuits in an airtight container for up to 2 weeks. They can be frozen for up to 3 months.
Nutrition
Serving: 1g | Calories: 141kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 44mg | Fiber: 1g | Sugar: 11g
