Description
Chewy biscuits made with oats, coconut, golden syrup and ube, combining Filipino flavour with a classic New Zealand favourite.
Ingredients
Units Scale
Ube ANZAC Biscuits
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 125 g butter
- 2 tablespoons golden syrup
- 1/2 teaspoon baking soda
- 2 tablespoons boiling water
- 2 teaspoons ube extract
- pinch of salt
- 1 cup icing sugar
- 2 tablespoons cream
- 1 teaspoon ube extract
Instructions
- Preheat the oven to 160°C fan-forced and line a baking tray with baking paper.
- In a large bowl, combine the rolled oats, desiccated coconut, flour, brown sugar and salt.
- Melt the butter and golden syrup together in a small saucepan over low heat.
- Dissolve the baking soda in the boiling water, then stir it into the butter mixture until it foams.
- Pour the wet mixture into the dry ingredients and mix until well combined.
- Stir in the ube extract until the dough develops a light purple colour.
- Scoop tablespoonfuls of dough onto the prepared tray, leaving room for spreading. Gently flatten each portion.
- Bake for 12 to 15 minutes or until the edges turn golden while the centres remain slightly soft.
- Transfer to a wire rack and allow the biscuits to cool completely.
- Whisk together the icing sugar, cream and ube extract until smooth, then drizzle over the cooled biscuits before serving.