Anzac Biscuits
Recipe Steps
Anzac Biscuits
Group 1
-
g/ml:
400
900
250
700
12
-
Ingredients:
Rolled Oats
Caster Sugar
Coconut (Fine)
Bakers Flour
Bi-Carb Soda
-
Method:
Blend together on low speed.
Group 2
-
g/ml:
500
100
150
-
Ingredients:
EOI SOVEREIGN or EOI TREND
Golden Syrup
Hot Water
-
Method:
Melt down and add to Group 1 and mix to a dough.
- 3012
- Total Weight
Additional Information:
Baking Instructions
180ºC for approx. 15 minutes.
Yield
Approx. 82 unit of 35g.
Points of Importance
These biscuits are oven finished. For a crisp, fresh product store in airtight container.
Storage
Cool, dry, airtight environment, preferably wrapped. Christmas Puddings may be frozen in an unbaked state.
Points of Importance
Acid resistant foils MUST be used
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Trend 15kg
Traditional all-purpose cake margarine with a vanilla flavour.
