Anzac biscuits - a terrific emergency biscuit recipe
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 85 g porridge oats
  • 85 g desiccated coconut
  • 100 g plain flour
  • 100 g caster sugar
  • 100 g butter
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 3. Add the golden syrup to the butter.
  • 4. Put the bicarbonate of soda into a small cup, add the boiling water and mix.
  • 8. Make a flattened disc out of a spoonful of the mixture and place onto a lined baking sheet.
  • 9. Bake in a preheated oven at 180deg
  • 10. Put each biscuit on a cooling rack until absolutely cold.

Instructions

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