Cooking with A-Game and Steph!

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Mr A-Game LIVE

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Published on April 28, 2022 1:00:05 PM ● Video Link: https://www.youtube.com/watch?v=EAxGOaVbdm4

Duration: 2:09:43

5,598 views

141

RECIPES:
Lemon Cake: https://platedcravings.com/moist-lemon-cake-recipe/

ANZAC BISCUITS:
1 cup (160g) organic whole meal or plain flour, sifted
1 cup (90g) rolled oats
Generous pinch of salt
1 cup (75g) shredded or desiccated coconut
1 ½ cups (225g) chopped dried apricots or dried Turkish style figs
¾ cup (120g) chopped pecans or almonds
¾ cup (165g) brown sugar
135g unsalted butter
2 tablespoons golden syrup
2 ½ tablespoons water
1 teaspoon bicarbonate of soda

1. Preheat oven to 160°C (150°C fan-forced).

2. In a medium to large mixing bowl combine flour, oats, salt, coconut, apricots, nuts and sugar together. Give them a quick mix with a wooden spoon and set aside.

3. In a small saucepan, melt butter, golden syrup and water and stir mixture until nicely combined. Remove from stove and add the bicarbonate of soda. This will fizz a little - don't be worried. Add this to the dry mixture and with a wooden spoon mix until all the ingredients are well incorporated.

4. Roll heaped teaspoons of mixture into balls and then press gently with a fork to flatten the biscuits slightly. Space them about 4cm apart on baking trays lined with parchment and bake for about 10 minutes or until golden.

5. Allow to rest for 5 minutes on the tray before transferring onto a cooling rack.

6. These are a chewy style of biscuit so they will be quite soft when just out of the oven and will fall apart if you try to pick them up immediately but if you are a piggy you will do it anyway!

7. They will keep up to 2 weeks in an airtight container and freeze very well.

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