Ginger ANZAC Biscuits
We have added a twist to the traditional ANZAC Biscuit recipe to give it some zest with our famous Buderim Naked Ginger in the marriage of an iconic biscuit with an iconic natural Australian product. The birth of Buderim Ginger (proudly over 70 years young and still Australian) was actually created directly by circumstances surrounding the World Wars, so we felt it fitting to remember and pay respect to our ANZAC’s with this special recipe. Lest We Forget.
3/4 cup unbleached or wholemeal plain flour
3/4 cup rolled oats
3/4 cup shredded or desiccated coconut
1/2 cup granulated sugar
125g butter, melted
50g Buderim Ginger Naked Ginger, crushed or very finely chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons boiling water
- Preheat oven to moderately slow [160°C].
- Mix together flour, oats, coconut and sugar.
- Gently melt butter, add Naked Ginger mix well.
- Combine golden syrup, soda and boiling water. While still frothing, add melted butter mixture and immediately pour into flour mixture. Mix thoroughly.
- Spoon about a teaspoonful (about the size of a small walnut) -We used a teaspoon and fingertips to create a round shape, place onto non stick baking paper lined baking tray allowing about 2cm between each biscuit, as they will spread. Press down gently.
- Bake in preheated oven for 15 to 18 minutes, turning the tray around if necessary, half way through baking until deep golden brown in colour.
- Remove from oven, cool on tray on a wire cake rack for about 5 minutes then transfer to wire cake rack to finish cooling.
- Immediately cooled store in an airtight container.
Using a garlic press to mashginger, it creates an easy method to create a fine result
A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used
The New Zealand Metric tablespoon measure = 15mL or 3 teaspoons