Chewy Ginger Beer ANZAC Biscuits

Let's Bake!

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  Step 1

  Heat the oven to 175 degrees Celsius.

  Start by placing 1 cup of ginger beer into a small saucepan and heating over a medium heat. Boil the ginger beer for around 10 minutes, this will result in the liquid reducing to around ½ a cup.

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  Step 2

  Now prepare the dry ingredients.

  Into a mixing bowl add the plain flour, oats, coconut, sugar and ground ginger. Mix until combined.

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  Step 3

  Once the ginger beer has reduced, add the butter and golden syrup and heat until its melted. Once you can see the butter and golden syrup has turned into a liquid remove from the heat. Combine the boiling water and the bicarb soda and add to the mix. This will bubble and expand.

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  Step 4

  Add the liquid to the dry ingredients and mix thoroughly. I then let the mixture sit while I clean up, this allows the mix to firm up so I can roll tablespoons into balls.

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  Step 5

  Place the balls onto a baking trays lined with baking paper and lightly press each one with a fork.

  Bake the biscuits for 10 minutes or until they are golden brown.

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  Step 6

  Let them cool on a baking rack and enjoy with an ice cold Bundaberg ginger beer.