Commemorate the 100th anniversary of the end of the First World War with a tasty Aussie classic.
TAFE NSW Tourism and Hospitality Teacher, Robyn Ward, said not only are Anzac biscuits easy to make but they taste delicious.
“Whether you like them hard or soft in the centre, it’s hard to stop at one,” she said.
“The key to a perfect Anzac biscuit involves combining the right proportions of ingredients and the amount of time you bake them in the oven for. You’ll learn the skills to be able to create and serve a range of winning meals by studying a hospitality course at TAFE NSW.”
1 ¼ cups plain flour
1 cup rolled oats
½ cup caster sugar
¾ cup desiccated coconut
150 grams butter, chopped
2 tablespoons golden syrup
1 ½ tablespoons water
½ teaspoon bicarb soda
1. Preheat oven to 170 degrees and combine flour, oats, sugar and coconut in a large bowl.
2. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has melted.
3. Mix the bicarb soda with water and add to the golden syrup mixture. It will bubble while you are stirring together so remove from the heat.
4. Pour wet ingredients into the dry ingredients and mix until fully combined.
5. Roll tablespoonfuls of mixture into balls and place on baking trays lined with baking paper.
6. Press down tops of balls with a fork and bake for 10-15 minutes until golden brown.
According to RDA Central West’s workforce development study, hospitality positions are one of the hardest positions to recruit for. For more information about the range of hospitality and commercial cookery courses now open for enrolments for semester one at TAFE NSW, visit tafensw.edu.au or phone 131 601.