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@capingpetani013: Mulsa plastik hitam perak kiloan ada 3 pilihan lebar. Kamu butuh lebar berapa? #mulsahitamperak #mulsapertanian #belilokal

Caping Petani 013
Caping Petani 013
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Monday 26 October 2026 13:25:00 GMT
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Good old ANZAC Biscuits. Buttery soft, with a crispy edge. Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 15 biscuits Calories: ~202 per biscuit ⸻ Ingredients • 1 cup (125g) plain all-purpose flour • 1 cup (120g) rolled oats • 1 cup (80g) fine shredded coconut • ¾ cup (150g) granulated sugar • ⅔ cup (150g) unsalted butter • 2 tablespoons (43g) golden syrup • ½ teaspoon (3g) baking soda • 2 tablespoons (40g) water ⸻ Instructions To make the dough: 1. Preheat oven to 180°C (350°F). 2. In a large mixing bowl, combine the flour, oats, coconut and sugar. 3. In a small saucepan over low heat, melt the butter and golden syrup together. Once melted, stir in the baking soda (it may bubble slightly – that’s fine). 4. Pour the wet mixture into the dry ingredients and stir until just combined. The dough should be slightly tacky — it should hold when pinched. • If too dry, add a dash of water or milk. • If too sticky, add a little extra flour. To shape and bake: 5. Using damp hands, scoop heaped tablespoons of dough and shape into flattened rounds about 5cm wide. 6. Place on lined baking trays, leaving at least 5cm between each biscuit — they’ll spread as they bake. 7. Bake for: • 12 minutes for a softer, chewier texture • 15–18 minutes for a crispier finish 8. Leave biscuits on trays to cool and firm up — they’ll continue cooking slightly out of the oven. To store: • Keep in an airtight container at room temp for up to 1 week • Fridge: up to 2 weeks • Freezer: up to 2 months • To refresh, reheat in the oven for 5–10 minutes at 100°C (210°F), then allow to cool slightly before serving.
Good old ANZAC Biscuits. Buttery soft, with a crispy edge. Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 15 biscuits Calories: ~202 per biscuit ⸻ Ingredients • 1 cup (125g) plain all-purpose flour • 1 cup (120g) rolled oats • 1 cup (80g) fine shredded coconut • ¾ cup (150g) granulated sugar • ⅔ cup (150g) unsalted butter • 2 tablespoons (43g) golden syrup • ½ teaspoon (3g) baking soda • 2 tablespoons (40g) water ⸻ Instructions To make the dough: 1. Preheat oven to 180°C (350°F). 2. In a large mixing bowl, combine the flour, oats, coconut and sugar. 3. In a small saucepan over low heat, melt the butter and golden syrup together. Once melted, stir in the baking soda (it may bubble slightly – that’s fine). 4. Pour the wet mixture into the dry ingredients and stir until just combined. The dough should be slightly tacky — it should hold when pinched. • If too dry, add a dash of water or milk. • If too sticky, add a little extra flour. To shape and bake: 5. Using damp hands, scoop heaped tablespoons of dough and shape into flattened rounds about 5cm wide. 6. Place on lined baking trays, leaving at least 5cm between each biscuit — they’ll spread as they bake. 7. Bake for: • 12 minutes for a softer, chewier texture • 15–18 minutes for a crispier finish 8. Leave biscuits on trays to cool and firm up — they’ll continue cooking slightly out of the oven. To store: • Keep in an airtight container at room temp for up to 1 week • Fridge: up to 2 weeks • Freezer: up to 2 months • To refresh, reheat in the oven for 5–10 minutes at 100°C (210°F), then allow to cool slightly before serving.
Yeni ürünümüz son model teknoloji ile üretildi NAYSIN hepimize hayırlı uğurlu olsun 😂
Yeni ürünümüz son model teknoloji ile üretildi NAYSIN hepimize hayırlı uğurlu olsun 😂

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