Exhausting Anzac biscuits have been meant to journey to troopers internationally, however this scrumptious Sunday bake makes use of the flavours of the traditional biscuit in a fluffy scone. Numerous golden syrup, please.
2 cups self-raising flour, plus additional for dusting
1 cup rolled oats
½ cup smooth brown sugar
2 tbsp baking powder
½ cup desiccated coconut
½ tsp salt
100g butter, melted
2 tbsp golden syrup, plus additional to serve
whipped cream, to serve
1. Warmth your oven to 180C fan-forced (200C typical). Mix the flour, oats, sugar, baking powder, coconut and salt in a bowl and blend till mixed. Mix the egg, butter, golden syrup and milk and beat till properly mixed. Make a properly within the centre of the dry components and fold the moist components into the dry to create a really tough dough. Don’t over-mix the dough.
2. Mud a board with flour and press the dough out to about 2½ cm thick. Use a round cutter to chop the dough, transferring the scones to a paper-lined baking tray. Bake for about quarter-hour till risen and browned. Serve with whipped cream and extra golden syrup.
Additionally strive: Adam Liaw’s golden syrup pudding
Discover extra of Adam Liaw’s recipes within the Good Meals New Classics cookbook.