Anzac Biscuits

Posted by The Sugar Breakup on April 24, 2016 in Biscuits & Slices, News, Recipes

anzac biscuits There are a lot of ANZAC biscuit variations out there. This version stays close to the original so you get that classic ANZAC crunch and chew.

Makes : 20 biscuits
Oven temperature : 180C (160C fan forced)
Cooking time : 10 to 15 minutes
Pan : 2 baking trays

Ingredients
1 cup plain flour, sifted
1 cup rolled oats
1 cup The Sugar Breakup Dextrose
1 cup shredded or desiccated coconut
2 tablespoons The Sugar Breakup Organic Golden Rice Malt Syrup
150g unsalted butter, chopped
1/2 teaspoon bicarbonate soda
1 tablespoon boiling water

Getting Together

Preheat oven to 180C (160C fan forced) and line baking trays with non-stick paper.
Place the flour, oats, Dextrose and coconut in a large bowl and stir to combine.
In a small saucepan place the Rice Malt Syrup and butter, stir over low heat until the butter has melted, remove from heat.
Add the bicarbonate soda to boiling water then add to the butter and Rice Malt Syrup mixture. It will bubble up, don’t worry it’s meant to.
Pour the butter mixture into the dry ingredients and mix together until combined.
Roll spoonfuls of mixture into balls and place on baking trays, pressing down on the tops to flatten slightly, leave some room for them to spread.
Bake for 10-15 minutes or until golden brown.
Cool on the tray

Gluten Free (and nut free) option

Easy! Simply use Gluten Free plain flour instead of wheat flour and replace oats with quinoa flakes. All measurements stay the same.

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Chocolate Eclairs

Posted by The Sugar Breakup on February 21, 2016 in Biscuits & Slices, Cakes & Breads, News, Recipes, Seasonal & Celebration

It’s Mladen’s birthday and to celebrate I’ve made Chocolate Eclairs for the cake.

Mladen is obsessed with perfect and traditional Eclairs and in his honour we put this truly classic recipe into our latest eCookbook, Classic Collection: Family Favourites.

Tonight I’m going to mix fresh cut strawberries into the cream for a delicious fresh take on this yummy dessert.

Hope he loves it and I’ll share a picture tomorrow of what they looked like.

Enjoy this latest recipe from The Sugar Breakup team.

Happy baking!

Chocolate Eclairs 2

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Sugar Free Chocolate Biscuit

Posted by The Sugar Breakup on February 3, 2016 in Biscuits & Slices, Recipes

SONY DSC It’s been 2 years since we developed this basic chocolate biscuit. Now we’ve lost count of how many times we’ve made it and the amount of photos and love we’ve received for this basic bikkie! It’s now time to share it again for those of you who haven’t caught it yet. It has a crunch and a little bit of chew, great on it’s own or used in a biscuit base for a cheesecake, slice etc. Enjoy x

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Makes: 30 biscuits
Oven temperature: 180C (160C fan forced)
Cooking time: 10 to 15 minutes
Pan : 2 baking trays

Ingredients:
150g butter
1/2 cup The Sugar Breakup Dextrose
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
1 ¾ cups plain flour, sifted
¼ cup cocoa

To Do:

Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper.
Place butter, dextrose, and golden rice malt syrup in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat.
Pour the butter mixture into a large bowl and allow to cool slightly.
Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture.
Sift in plain flour and cocoa, stir until well combined.
Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. You can pick them up and roll them in your hand if you want nicely round biscuits. Leave plenty of room for each to spread.
Bake in preheated oven for 10-15 minutes or until starting to firm around the edges. Remove from oven and cool on the baking trays.