It really doesn’t get more Australian than these Native Australian Lemon Myrtle Anzac Biscuits.🍪😋🍯 Full recipe below:
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Roogenic Lemon Myrtle Honey Anzac Biscuits 🍪😋🍯
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Ingredients:
2 cups rolled oats
2 cups plain flour
1.5 cups raw sugar
1.5 cups desiccated coconut
250g salted butter
3 tablespoon Roogenic Lemon Myrtle Honey
4 tablespoon boiling water
2 teaspoon bicarbonate soda
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Method:
1. In a large bowl combine flour, oats, sugar & coconut until well combined.
2. In a saucepan add butter and Roogenic Lemon Myrtle Honey and cook on a low heat until it starts bubbling or is slightly darkening in colour.
3. Add the butter mixture, boiling water and bicarbonate soda to the bowl of dry ingredients.
4. Stir until well mixed together, add a little more flour if the mixture is too sticky and/or slack.
5. Hand mould biscuits to desired shape and place onto baking tray and bake at 160° for 10/15 minutes or until golden brown.
Discover more about Roogenic Lemon Myrtle Honey through the link in our bio
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PS a BIG thanks to Ryan Steere for this gorgeous recipe! We really are so lucky to have so many incredible Roogenic customers 🍪😋🍯
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#Roogenic #LemonMyrtleHoney #ARealTasteOfAustralia