ANZAC Muesli Biscuits

ANZAC Day came and went on the 25th of April. These muesli biscuits, modelled after ANZAC biscuits, are lovely as afternoon tea biscuits or a lunch box addition.



Makes 36-40 biscuits

1 c plain flour, sifted
1 c raw muesli
3/4 c (165 g) raw sugar
1/3 c (60 g) almond meal
1/2 c desiccated coconut, omitted
125 g butter
2 T golden syrup, see below
1 T water
3/4 t bicarbonate soda

1. Combine flour, muesli, sugar, almond meal and coconut in a mixing bowl
2. Combine butter, golden syrup and water in a saucepan. Heat until butter is melted.
3. Add bicarbonate soda. Allow to foam.
4. Add the foam to the dry ingredients. Mix to a dough with wooden spoon.
5. Shape dough into 2 cm ball. Place on greased and lined baking tray, 5 cm apart.
6. Bake at 170 degrees Celsius for 15-25 minutes until golden.
7. Cool on baking tray until hard enough to move to cooling racks.



Golden Syrup Substitute
180 g (3/4 c) raw sugar
60 mL (1/4 c) boiling water
1/8 t cream of tartar

1. In a glass basin, dissolve sugar in boiling water by heating in a microwave using 30 s bursts. Avoid stirring. Wash down sugar crystal with a wet pastry brush if necessary.
2. Add cream of tartar.
3. Continue to boil in the microwave in 30 s bursts until the sugar is syrupy with frothy bubbles. Be careful not to scorch. Allow around 5 minutes.