ANZAC BISCUITS
These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Snack, Treat
Time 35m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
- Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
- Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
ANZAC BISCUITS
This cookie was popularized by World War I care packages sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
- In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
- Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
- Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
ANZAC BISCUIT SANDWICHES
Small Anzac biscuits sandwiched together with Nutella. Sandwich together on day of eating or the biscuits may go soft. A variation on the traditional Anzac. You can use this recipe to make traditional Anzac Biscuits too
Provided by Jubes
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to moderately slow, 160°C Line 2 baking trays with Glad Bake or similar quality baking paper .
- In a medium bowl, combine oats, flour, sugar and coconut. Set aside.
- In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.
- In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
- Take teaspoons of the mixture and roll into balls.
- Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.
- Bake for 8 to 10 minutes or until golden. You will need to re-use the trays to continue baking.
- Allow to stand for 5 minutes before transferring to a wire rack to cool.
- Cool, then sandwich together with the Nutella.
Nutrition Facts : Calories 287.7, Fat 13.1, SaturatedFat 8.7, Cholesterol 26.7, Sodium 241.2, Carbohydrate 41.1, Fiber 2, Sugar 23.8, Protein 2.7
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ANZAC BISCUITS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.7/5 (43)Total Time 23 minsServings 48Calories 60 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together the oats, flour, sugar, salt, and coconut., Place the butter and syrup in a small saucepan or microwave-safe container, and cook or microwave until the butter has melted and the mixture is bubbling., In a medium-sized bowl, combine the baking soda and boiling water, then stir in the hot butter.
- This is why you're using a medium (rather than small) bowl., Stir the butter mixture into the dry ingredients., Drop the dough, by teaspoonfuls, onto the prepared baking sheets.
ANZAC BISCUITS RECIPE | BON APPéTIT
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4.7/5 (71)Servings 38
- Place racks in upper and lower thirds of oven; preheat to 350°F/180°C or if you have a convection oven use 320°F/160°C fan). Heat butter and golden syrup in a small saucepan over medium, stirring, until melted. Remove from heat.
- Whisk brown sugar, flour, oats, coconut, and salt in a large bowl to combine. Stir baking soda and 2 Tbsp. hot water in a cup until baking soda is dissolved. Pour into butter mixture, stirring to combine. Add butter mixture to dry ingredients and stir until well combined.
- Scoop out level tablespoonfuls of dough and roll or press into balls. Place balls on 2 parchment-lined large baking sheet, spacing at least 2" apart (you won’t be able to fit them all). Slightly flatten balls with a spoon.
- Bake biscuits, until golden and edges are slightly firm, 11–13 minutes. For chewier cookies bake 1–2 minutes less, for crispier cookies bake 1–2 minutes longer. Let cool on baking sheets. Repeat with remaining balls of dough. Do ahead: Biscuits can be baked 2 weeks ahead. Store airtight at room temperature.
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