A slight twist on a kiwi classic. Many kiwis make ANZAC biscuits in April in recognition of the Australian New Zealand Army Corps, as this was a biscuit made in war times. I have added a few extras which taste delicious.
Ingredients
or220 grams of flour white (try 3/4 c white flour and 1/2 cup coconut flour)
or1 large portion of porridge oats, unfortified (210 g) (1 cup)
or100 grams of sugar, brown (1/2 cup)
or125 grams of butter, salted
or50 grams of syrup, golden (2 Tbsps)
or30 grams of candies, carob, unsweetened (1 heaped Tbsp)
or2 tsps of leavening agents, baking soda (9 g)
or50 mLs of water, distilled
or50 grams of baking chocolate or chocolate buttons
Preparation
1.
Turn on the oven to 150 degrees Celsius.
Blend the flour, oats and brown sugar in a blender, place into a large mixing bowl.2.
Melt the butter and golden syrup in a pot.3.
Using a cup, add the baking soda to the cup, and then add the boiling water and stir, then quickly add to the golden syrup mixture (this becomes fluffy) in the pot.
Add the fluffy mixture to the dry ingredients. Mix well.
Add the carob nibs. Mix together.4.
Roll the mixture into large teaspoon sized balls and flatten with the back of a fork.
Add 1/2 chocolate button to the top of each biscuit.5.
Cook in the warm oven for about 10 minutes, until golden.
Remove from oven and allow to cool for 10 minutes.
