ANZAC biscuits are part of New Zealand's history. Easy to make and delicious to eat these biscuits are sure to go down a treat.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
75g Westgold Butter
3 tablespoons Golden Syrup
1/2 teaspoon Baking Soda
1 tablespoon Water
50g Plain Flour
50g Rolled Oats
50g Shredded Coconut
100g Caster sugar
Over a gentle heat melt Westgold Butter and golden syrup. Mix togther baking soda and water and add to the butter and syrup mixture.
Sift flour and add rolled oats, coconut and caster sugar. Gradually combine the dry and wet ingredients and mix well.
Preheat oven to 150°C. On a grease oven tray spoon the mixture evenly. Bake for 20 mins. Cool on a wire rack.