EASY ANZAC BISCUITS
We love these classic cookies and hope you do too.
This recipe makes perfect cookies. Crunchy on the edges and chewy in the middle – perfect for dunking and so easy and quick to make (under 30 minutes). Give them a try for Anzac Day, or anytime.
INGREDIENTS:
130g plain flour (1 cup)
150g granulated sugar (3/4 cup)
1/4 teaspoon salt
1 1/2 cups rolled oats (not quick oats) (180g)
2/3 cup desiccated coconut (50g)
1/4 cup golden syrup
113 g unsalted butter (1/2 cup)
1 teaspoon baking soda (bicarb)
1/12 tablespoons boiling water (6 teaspoons)
HOW TO MAKE:
- Preheat oven to 180C/350F/160C fan forced
- In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined. Set aside
- Combine the golden syrup and butter in a small saucepan and melt together over low heat.
- Mix the baking soda and the boiling water and add to the butter mixture. It should start to get frothy straight away.
- Mix the wet ingredients into the dry ingredients
- Use a small cookie scoop or ice cream scoop to scoop balls of cookie dough unto baking trays – at least 2 inches apart. Don’t overcrowd the trays as they spread. (note: cookie dough should be quite sticky.
- Bake for 14 minutes, turning the tray at the hallway point.
- Cool on a wire rack. Enjoy!
NOTES:
It’s always best to weigh your dry ingredients if you have scales.
Don’t press the dough too firmly into the scoop after scooping it. If you don’t have a scoop, use about 2 tablespoons of the dough, roll into balls but not too firmly.
If you want biscuits that are not chewy but crunchy all the way though, cook for 20-22 minutes until they are darker golden-brown.
Thanks to @sugarsaltmagic for this recipe & image
COCONUT CURRY CHICKEN
This Coconut Curry Chicken recipe is perfect for a family dinner or a quick weeknight meal. It’s a delicious, comfort food made with wholesome ingredients!
Ingredients
- 3 tbsp coconut oil or olive oil, separated
- 1/2 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, finely chopped
- 2 tbsp finely minced ginger
- 2 teaspoons yellow curry powder
- 3 tablespoons of red curry paste (I like thai kitchen. Alternatively, green curry paste can be used instead)
- 2 teaspoons ground coriander
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes (or chicken thighs)
- 1 can full-fat coconut milk
- 1 lime, juiced
- 1 tablespoon coconut sugar
- 2 teaspoons fish sauce (optional)
- salt and pepper
- garnish with lime wedges and fresh cilantro or basil
- serve over rice or noodle
Instructions
- Dice the onion and red bell pepper, mince the garlic and mince the ginger.
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil.
- Lower the heat to low and add the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- Return the heat to medium-high. Add in the remaining one tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes, and then add the bite-sized chicken pieces.
- Sprinkle on salt and pepper to taste.
- Cook, often stirring, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.
- Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through and curry is slightly thickened. If desired, stir in the fish sauce.
- Serve over rice or noodles. Garnish with fresh cilantro or basil and lime wedges.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 580
- Sodium: 120mg
- Saturated Fat: 20g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25
- Gluten free
Thanks to @thecoconutmama for this recipe