ANZAC Biscotti |
Well this does not quite have the characteristics associated with ANZAC cookies even though
similar ingredients are used. ANZAC cookies are crispy
and chewy, these ANZAC biscotti’s are just crispy. But still very very
delicious. And if you are calorie or fat conscious, you will notice that there
is no butter used in the recipe.
Just like ANZAC cookies, these
biscotti’s don’t keep for long. Its difficult to stop eating until they are all gone.
ANZAC Biscotti |
Ingredients
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
2 eggs
¾ - 1 cup sugar (original recipe suggests 1 cup,
I prefer less)
1 tablespoon golden syrup
Directions
1.
Heat the oven to 160°C/325°F
2.
In a bowl, mix flour, rolled oats and coconut.
3.
In another bowl, beat the sugar, golden syrup and eggs until pale yellow.
4.
Add the flour mixture and mix until just blended. Let the dough rest for 5
minutes.
5.
Divide the dough evenly into 2 equal mounds and place on the prepared
baking sheet. With moist hands, space the dough evenly apart and form into
logs.
6.
Bake until lightly browned, about 25-30 minutes.
7. Cool for 5 minutes. Using a serrated knife, cut
the logs crosswise into ¼ - ½ inch thick diagonal slices. Arrange the biscotti
cut side down on the same baking sheet. Bake until the cookies are pale golden,
about 25 minutes. Let cool completely.
ANZAC Biscotti |
Beautiful, flavoursome -looking twist on traditional ANZAC biscuits! You know, I'm totally addicted to them thanks to you, so I might be making biscotti soon too!
ReplyDeleteThank you. But these biscottis definitely don't beat ANZAC's!
DeleteWow, nice looking Biscotti!
ReplyDeleteI made a slightly adapted version of these today and they came out GREAT!
ReplyDeleteThank you for inspiring me!
Hello, I had your blog as my SRC assignment. I made these biscotti and they turned out amazing.
ReplyDeleteThank you so much for sharing this great recipe
no butter or baking soda
ReplyDeleteHi Manda, thats correct, no butter or baking soda.
Delete