RECIPE: Granola Spiked ANZAC Biscuits
Ingredients
1 cup flour
1 cup shredded coconut
1 cup ST. ALi Granola
1/4 cup tightly packed brown sugar
Pinch of salt
120g butter
2 tablespoons golden syrup
2 tbsp boiling water
1/2 tsp baking soda
Instructions
1 cup flour
1 cup shredded coconut
1 cup ST. ALi Granola
1/4 cup tightly packed brown sugar
Pinch of salt
120g butter
2 tablespoons golden syrup
2 tbsp boiling water
1/2 tsp baking soda
Instructions
1. Preheat the oven to 160° and line a baking tray with baking paper.
2. In a large bowl, mix together the flour, coconut, granola, brown sugar and salt.
3. In a small pot, combine the butter and golden syrup and stir over a low heat until melted.
4. Dissolve the baking soda in the boiling water and quickly pour into the butter mixture - it should froth up with the baking soda. Add this into the dry ingredients and stir to combine.
5. Roll tablespoons of dough into balls and place on the tray, leaving room for the biscuits to
spread. Press down on each gently to flatten slightly.
spread. Press down on each gently to flatten slightly.
6. Bake for 15-20 minutes or until golden. Leave to cool.
Will keep for up to a week in a cool place in an air-tight container.
OPEN THIS THURSDAY
We’ll be open a little earlier than usual at 6am this Thursday at South Melbourne and The Queen. Swing by for a coffee or treat yourself to an early brekkie- we’ve got Dobbers’ Dirty Eggs back on the menu at South Melbourne and a new sandwich menu that’s definitely worth dabbling in.
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