The secret of a good cheesecake is hidden in the biscuits flavor. Store bought biscuits are full of palm oil and ingredients nobody would love to eat. Our best recipe for home-made biscuits that works amazingly well for cheesecake base is this adapted recipe for the classic Australian Anzac Biscuits.
The warm sweetness from the honey combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy biscuits.
If you are preparing them for biscuits, do not bake them much – no more than 10 minutes and leave to rest on the tray as the heat will continue baking them and they will become too crispy.
But if you are going to use for a biscuit dough – bake for 12-14 minutes. You need really crispy biscuits.
You can keep the biscuits well for a week in an airtight container.
Tips:
Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter.
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