Thursday, 3 March 2016

Almond Anzacs

Biscuits seem to be in demand. Usually I am asked to bring a cake or brownies, however, in recent times the requests have been for a plate of 'homemade biscuits'. Unless I am asked for a specific type of biscuit I make Anzacs - they are my go to biscuit, everyone seems to like them. Sometimes I like to tweak them for a bit of variety. This almond version is  the current favourite. The almonds on the top are a nice decorative feature and the chopped ones provide a little nutty crunch in the biscuits. I have made them with just almonds (1 1/2 cups) and no coconut, however, the family testers decided that they just were not Anzacs without coconut.

Almond Anzacs

 125 g butter
2 tablespoons golden syrup
1 tablespoons water
½ teaspoon bicarbonate soda

 1 cup sugar
1 cup flour
1 cup rolled oats
1/2 cup coconut
1 cup chopped natural almonds

To decorate
whole almonds, blanched or natural 

Put butter, golden syrup and water in a large saucepan and put on low heat to melt.

Add bicarb soda, the mixture should start to foam

Add sugar, oats, flour, coconut and chopped almonds. Mix well. Allow mixture to cool

Roll mixture into small balls and place onto greased tray or use baking paper. Allow room to spread.

Press an almond into each ball, flattening slightly as you do this.

Bake 150 deg C for approx 15 minutes or until golden brown. If you like the biscuits to be chewy rather than hard remove a little sooner.

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