EASY GLUTEN-FREE DIGESTIVE BISCUITS RECIPE RECIPES

ANZAC BISCUITS RECIPE (AUSTRALIAN COCONUT-OAT COOKIE…

Anzac Biscuits Recipe (Australian Coconut-Oat Cookie… image

Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1.

Provided by deleteduser

Yield 2 dozen

Number Of Ingredients 8

Ingredients

1 cup quick cooking oats
¾ cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda
1 cup white sugar
½ cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Steps:

Mix oats, flour, sugar and coconut together.
In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Nutrition Facts : Calories 221.6 calories, CarbohydrateContent 32.9 g, CholesterolContent 20.3 mg, FatContent 9.5 g, FiberContent 1.4 g, ProteinContent 2.2 g, SaturatedFatContent 6.2 g, SodiumContent 174.3 mg, SugarContent 18.9 g

EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES

Easy Raspberry Cheesecake Recipe | Sainsbury's Recipes image

The perfect no-bake creamy cheesecake recipe, with hints of raspberry and lemon. This is the ideal summer dessert and the simple recipe means it's easy to make.

Provided by Sainsbury's

Total Time 240 minutes

Prep Time 10 minutes

Cook Time 2 minutes

Yield 8

Number Of Ingredients 9

Ingredients

unsalted butter
digestive biscuits, crushed
full-fat cream cheese
Greek yogurt
double cream
2 lemons, zested and juiced
caster sugar
raspberries
icing sugar, to dust

Steps:

Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.

Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.

Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.

When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.

Nutrition Facts : Calories 500 calories, FatContent 41.5 grams, SaturatedFatContent 24.9 grams, SugarContent 15.3 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 26.1 grams, FiberContent 2.7 grams, ProteinContent 4.2 grams

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1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin.
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