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1 Anzac Biscuits ** using black molasses - Tweeked from EC

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Anzac Biscuits ** using black molasses - Tweeked from EC

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Ingredients

15 portion(s)

  • 120 g Butter
  • 70 g Black Molasses (organic)
  • 1 tsp bicarbonate of soda
  • 100 g rolled oats
  • 150 g plain flour
  • 70 g Rapadura Sugar
  • 50 g Desiccated coconut (organic)
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  • 6
    16min
    Preparation 6min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. I wanted to make an anzac biscuits that was (almost) organic and with less refined sugars...these turned out so well i wanted to share it with others!!! Preheat oven to 160 degrees. place baking paper on a biscuit tray. 
  2. Place butter and black molasses into the TM bowl. Heat for 2 minutes at 60 degrees on speed 2 until fully dissolved. Place bicarb soda into TM bowl and mix for 5 second on speed 3. 
  3. Add remaining ingredients and set dial to closed lid position Closed lid and mix for 30-35 seconds on interval speed Dough mode.Place a tablespoon of mixture onto biscuits tray and flatten to approximately 7cm in diameter, leaving space between each one for spreading. 
  4. Bake for 8-10 minutes or until golden brown.  Note: some ovens you may need to cook a little longer...not too long so they are hard.  They appear very brown, but are so delicious tmrc_emoticons.-) Remove from oven and allow to cool on tray for 5 minutes, then transfer to wire racks to cool completely. 
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thank you, great recipe,

    Submitted by Runningscience on 17. September 2013 - 12:46.

    Thank you, great recipe, although I made it with treacle and brown sugar. 

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