Lemon ANZAC Biscuits
Serves 50 biscuits (30g each) people
Crunchy ANZAC biscuits with a zesty lemon twist.
By Barker's Professional
Ingredients
- 250 g Flour
- 600 g Sugar
- 120 or 2 g or cups coconut
- 180 or 2 g or cup Rolled oats
- 200 g Butter
- 24 or 2 g or tsp Golden syrup
- 5 or 1 g or tsp Baking soda
- 10 g Boiling water
- 130 g Barker’s Professional Lemon Curd
Method
- Using an electric mixer fitted with a paddle, mix the flour, sugar, coconut and rolled oats until blended together.
- Melt the butter and golden syrup. Set to one side.
- Dissolve the baking soda in the boiling water and add to the butter mixture.
- Add Barker’s Professional Lemon Curd to the rest of the liquids and gently stir through.
- Add all the liquids to the dry mixture. Mix on slow speed for at least one minuet or until the mix starts to form a loose dough in the bottom of the bowl.
- Scale biscuit dough into 30 gram balls (or any other desired shape). Gently press flat onto a baking tray.
- Bake at 180 for approximately 15 to 20 minuets (this will vary depending on your oven).
- Once cooled, drizzle 2-3 grams of Barker’s Professional Lemon Curd across the top of each biscuit using a piping bag.
