Val’s biscuits. These Simple Biscuits, are buttery and flakey and everything a biscuit should be. Fast and easy to make and just in time for dinner! The army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread.
It's so easy the kids can do most of the work! These biscuits are ready in a flash, perfect for last minute dinners. Get back to basic baking ingredients with these biscuits. You can cook Val’s biscuits using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Val’s biscuits
- Prepare 4 of ozs butter.
- It's 4 of ozs caster or soft brown sugar.
- It's 4 of ozs oats.
- It's 4 of ozs SR flour.
- It's 1/2 tsp of bicarbonate of soda.
- Prepare 1 oz of golden syrup.
Lard gives these biscuits just the right texture without the trans fat. Put the oats, coconut, flour and sugar in a bowl. To dunk or to dip a biscuit or some other food, usually Dunking can be used to melt chocolate on biscuits to create a richer flavour. Dunking is a popular way of enjoying.
Val’s biscuits instructions
- Heat the butter, sugar and syrup till just melted..
- Put the oats, flour and bicarbonate of of soda in a bowl and add the melted mixture. Stir well..
- Form the mixture into balls, place on a baking sheet and press lightly with a fork..
- Bake for 12 - 15 minutes at 160 degrees. If you like a crunchy biscuit, leave them in the oven for a bit longer. I like them more chewy and cookie-like so prefer to take them out sooner..
Find all our biscuits in our online store: Gourmet assortments, biscuits and shortbread at the best price! You are faithful to our biscuits, and we wish to thank you ! the biscuit era. Research Triangle, North Carolina; three and a half years. I worked at a pie-and-biscuit bakery, where I made, well, pies and biscuits. I'm told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.