Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks ANZAC biscuits  (recipe courtesy Flour and Stone cookbook by Nadine Ingram)

Ingredients
250g unsalted butter 
300g golden syrup 
2 tsp bicarbonate of soda 
2 tbsp boiling water
250g plain flour
150g light brown sugar 
150g desiccated coconut 
100g shredded coconut 
330g rolled oats

Method

Preheat the oven to 150°C and line three baking sheets with baking paper.

Combine the butter and golden syrup in a saucepan and place over medium heat to melt the butter, stirring occasionally.

Meanwhile, tip the bicarbonate of soda into a small bowl, add the boiling water and mix them together with a small spoon. Place this bowl near the stove, at the ready.

Once you see the butter and golden syrup just beginning to boil remove the pan from the heat and, stirring with a wooden spoon, immediately add the bicarbonate of soda mixture. Mix well, then set aside to cool until just tepid.

Place all the remaining ingredients in a large bowl and mix them together thoroughly. Pour over the cooled butter syrup and mix it through with a wooden spoon until the dough becomes sticky and everything is well combined.

For the pocket-sized biscuits, use a 1/4 cup measuring cup to portion out the dough. Bake the giant biscuits for 30 minutes and the smaller ones for 20 minutes or until golden. If you prefer your Anzacs crisp, leave them in the oven for a further 5 minutes.

Remove the biscuits from the oven and slide them onto a wire rack to cool. They will keep in an airtight container for up to 2 weeks.

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah cooks ANZAC biscuits  (recipe courtesy Flour and Stone cookbook by Nadine Ingram)
Ingredients
<ul>
<li aria-level="1">250g unsalted butter </li>
<li aria-level="1">300g golden syrup </li>
<li aria-level="1">2 tsp bicarbonate of soda </li>
<li aria-level="1">2 tbsp boiling water</li>
<li aria-level="1">250g plain flour</li>
<li aria-level="1">150g light brown sugar </li>
<li aria-level="1">150g desiccated coconut </li>
<li aria-level="1">100g shredded coconut </li>
<li aria-level="1">330g rolled oats</li>
</ul>
Method
Preheat the oven to 150°C and line three baking sheets with baking paper.
Combine the butter and golden syrup in a saucepan and place over medium heat to melt the butter, stirring occasionally.
Meanwhile, tip the bicarbonate of soda into a small bowl, add the boiling water and mix them together with a small spoon. Place this bowl near the stove, at the ready.
Once you see the butter and golden syrup just beginning to boil remove the pan from the heat and, stirring with a wooden spoon, immediately add the bicarbonate of soda mixture. Mix well, then set aside to cool until just tepid.
Place all the remaining ingredients in a large bowl and mix them together thoroughly. Pour over the cooled butter syrup and mix it through with a wooden spoon until the dough becomes sticky and everything is well combined.
For the pocket-sized biscuits, use a 1/4 cup measuring cup to portion out the dough. Bake the giant biscuits for 30 minutes and the smaller ones for 20 minutes or until golden. If you prefer your Anzacs crisp, leave them in the oven for a further 5 minutes.
Remove the biscuits from the oven and slide them onto a wire rack to cool. They will keep in an airtight container for up to 2 weeks.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

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