Sift self-raising flour into a bowl and add pinch of salt.
Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.
Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.
Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.
Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.
Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.
Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.
Ingredients
Directions
Sift self-raising flour into a bowl and add pinch of salt.
Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.
Gently add the milk and mix until the dough just comes together and resembles a scone mix (do not over work the dough). Set aside.
Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.
Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.
Slip the balls off the baking paper all together into the syrup. Cover the frypan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over for another 10 minutes on the other side.
Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.
You can download Legacy Brisbane’s free ANZAC recipe book here, or register for their Anzac Biscuit Bake Off 2020 for your own baking adventures!
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