How to Make Cake Size For 20 Servings

Apricot Anzac Biscuits

While we know large gatherings are not safe at the moment, those of you that have birthdays in fudge is best served at room temperature so if you store your cake in the fridge, let it sit for 20 minutes before serving.

Recipe Summary Apricot Anzac Biscuits

Makes around 15 to 20 biscuits depending on size the balls are rolled.

Ingredients | Cake Size For 20 Servings

½ cup margarine

3 tablespoons margarine

2 tablespoons golden syrup

2 teaspoons boiling water

1 teaspoon baking soda

2 cups rolled oats

1 cup all-purpose flour

¾ cup raw sugar

½ cup dried shredded coconut

½ cup diced dried apricots

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.

Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.

Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.

Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.

Form dough into small balls and place on prepared baking sheet; flatten slightly.

Bake in the preheated oven until golden, about 15 minutes.

Info | Cake Size For 20 Servings

prep: 15 mins cook: 16 mins total: 31 mins Servings: 15 Yield: 15 biscuits

TAG : Apricot Anzac Biscuits

Desserts, Cookies, Oatmeal Cookie Recipes,