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Chewy Ginger Beer ANZAC Biscuits
This yummy recipe is courtesy of @ansadler
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Ingredients
- 1 ¼ cups of plain flour
- 1 cup of rolled oats (don’t use instant or quick oates)
- 1 cup of desiccated coconut
- 1 cup of brown sugar
- 1 teaspoon of ground ginger
- 125 grams of butter
- 1 cup of Bundaberg Ginger Beer
- 1 tablespoon of golden syrup
- 1 tablespoon of boiling water
- 1 teaspoon of bicarb soda
Let's Bake!
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Step 1
Heat the oven to 175 degrees Celsius.
Start by placing 1 cup of ginger beer into a small saucepan and heating over a medium heat. Boil the ginger beer for around 10 minutes, this will result in the liquid reducing to around ½ a cup.
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Step 2
Now prepare the dry ingredients.
Into a mixing bowl add the plain flour, oats, coconut, sugar and ground ginger. Mix until combined.
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Step 3
Once the ginger beer has reduced, add the butter and golden syrup and heat until its melted. Once you can see the butter and golden syrup has turned into a liquid remove from the heat. Combine the boiling water and the bicarb soda and add to the mix. This will bubble and expand.
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Step 4
Add the liquid to the dry ingredients and mix thoroughly. I then let the mixture sit while I clean up, this allows the mix to firm up so I can roll tablespoons into balls.
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Step 5
Place the balls onto a baking trays lined with baking paper and lightly press each one with a fork.
Bake the biscuits for 10 minutes or until they are golden brown.
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Step 6
Let them cool on a baking rack and enjoy with an ice cold Bundaberg ginger beer.