If Jonah Can Bake ANZAC BISCUITS, So Can You! (Episode 1)

Hello all!

If you have been following my live baking sessions on instagram (@bakingtraybakes) and the previous blog posts, you will know that 2 weeks ago my husband Jonah, was a special guest on a new series I was working on (Previously called: Blind Baking with Tray). After seeing the response, I decided to keep him as a regular and change the name of the series to: IF JONAH CAN BAKE, SO CAN YOU!

My husband isn't a baker... If you saw his interview with EJ (who asked, "Do you bake lots?" ^^) the answer was: this is probably my 3rd time! haha (the 2nd time was probably 2 weeks ago when he baked the chocolate cake!). So the premise of these live bakes is that if Jonah is able to bake these recipes, someone who is a beginner baker, then you can too!

ANZAC day was last weekend so we were a bit late to the baking of the biscuits! But better late than never right? :) 

ANZAC BISCUITS
Recipe from Adelaide Bakes

Ingredients
125g unsalted butter
40g (2 tbs) golden syrup (I used honey)
1 tsp vanilla
160g (1 cup) plain flour
100g (1 cup) rolled oats
100g (1 cup) shredded coconut
50g (1/4 cup) brown sugar
110g (1/2 cup) caster sugar
1/2 tsp salt
1/2 cup raw macadamias, roughly chopped (optional)
1/2 tsp bicarb soda
60g boiling water

1. Preheat oven to 160oC (mine was fan-forced) and line 2 baking trays with baking paper.
2. Place flour, oats, coconut, sugars, salt and macadamias (if using) into a large bowl and mix together.
3. Combine butter, vanilla and golden syrup in a small saucepan and heat on low-medium heat until butter is completely melted.
4. In a separate small bowl combine the boiling water and bicarb soda. As soon as the butter has melted, remove from heat and add the bicarb soda/water solution. Whisk gently, being careful as the mixture will froth up.
5. Pour the wet mix into the bowl with the dry ingredients and mix together until combined. Place in fridge for 10-15 min in the fridge to firm up the mixture for easy rolling.
6. Roll tablespoons of mixture into balls and place on baking tray allowing room to spread. Bake for 16-18 minutes or until evenly spread and golden. Leave the cookies on the tray for 10-15 minutes before transferring to a wire rack to cool completely. Cookes will be soft when they first come out of the oven and crisp up as they cool.

These biscuits were nice and soft, yet chewy with crispy edges! Pretty much everything you want with a biscuit! Enjoy making them :)

Happy Baking! Till the next episode...