Anzac Biscuit Mix
Categories
Serving Size
24g
Nutritional Information | Per serve | Per 100g |
---|---|---|
energy | 433.7kJ | 1807kJ |
protein | 1.8g | 7.3g |
fat total | 3.8g | 16.0g |
fat saturated | 3g | 12.5g |
carbohydrates | 14.8g | 61.8g |
sugars | 6.5g | 27.0g |
sodium | 3.8mg | 16mg |
dietary fibre | 2.7g | 11.3g |
Ingredients
Organic Baker’s Plain Wheat Flour, Organic Rapadura Sugar (Or Organic Coconut Sugar), Organic Rolled Oats, Organic Fine Coconut. Preservative Free, GMO Free.
Allergens
This product contains Gluten. May also contain traces of other allergens due to possible cross contamination.
Country of Origin
Packed in New Zealand from local and imported ingredients.
Storage
Store in an air tight container in a cool, dry place, away from direct sunlight.
Shelf Life
Up to 3 months when stored as above. See Best Before date.
How to Use
To make Anzac Biscuits you will also need: 125 g of unsalted Butter (or coconut oil); 2 tbsp. of maple, rice malt or golden syrup; 1/2 tsp. of Baking Soda; a pinch of salt; 2 tbsp. of boiling water , and 2 pre-lined baking trays. Pre-heat oven to 180°C. Combine contents of jar in a large bowl and with a wooden spoon. Melt butter and maple syrup in a small pot over a low heat. Let cool for 5 minutes. Combine 2 Tbsp. Boiling water and Baking Soda in a small bowl. Add to dry goods along with the butter mixture. Mix until well combined. Roll tablespoon of biscuit dough into balls. Place on a large lightly greased or paper lined tray, about 10cm apart. Flatten slightly to 3mm and bake for 12-15 minutes, until golden and crisp. Cool on a wire rack. Enjoy with a well-deserved cuppa. Any leftover biscuits can be stored in the jar to keep fresh, although there might not be many spare! This recipe-in-a-jar makes a great fun gift for children or anyone who likes to bake. Alternatively, re-fill the jar with your home-baked Anzac Biscuits as a beautiful present for someone special. Makes approx. 20 cookies.