Pistachio ANZAC Biscuits - Variation on EDC recipe

Recipe's preparation

Pistachio ANZAC Biscuits

Pre-heat oven to 160 degrees C. Prepare 2 baking trays with a piece of baking paper on each.




Lightly toast pistachios in TM for 5 minutes, 100 degree, Reverse "Counter-clockwise operation" Speed Soft"Gentle stir setting"




Once lightly toasted, Put in locked lid position"Closed lid" and Turbo Pistachios once or twice or until rough chop is achieved.




Place butter and golden syrup into TM bowl. Heat for 2 minutes at 60 degrees on speed 2 until fully dissolved. Place bi-carb soda in TM bowl and mix for 5 seconds on Speed 3.




Add all remaining ingredients and set dial to closed lid position"Closed lid" and mix for 30-35 seconds on Interval speed"Dough mode"




Please one tablespoon of mixture (rolled into ball for a neater result) and flatten into approx. 7cm in diameter, leaving space between each one for spreading.




Bake for 8-10 minutes or until golden brown.




Remove from the oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.  The biscuits will be quite soft and crumbly when first out of the oven so handle as little as possible until partially cooled and firmed up.