Anzacmuffins Recipes
ANZAC BISCUITS
This is the kiwi version of this. The Edmonds top 20. These biscuits were baked during the first world war for the soldiers. There are no eggs in these biscuits and use ingredients we usually have in the pantry. Golden syrup can be replaced by treacle.
Provided by Toni Huls
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 22
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.6 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 48.8 mg, Sugar 5.7 g
ANZAC MUFFINS
Make and share this Anzac Muffins recipe from Food.com.
Provided by Kitchen__Princess
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Dissolved baking soda in milk, then add butter, golden syrup and brown sugar and mix well.
- Add remaining ingredients and stir until just combined.
- Three-quarters fill well-greased muffin pans and bake 190 C for 15-20 minutes.
Nutrition Facts : Calories 205.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 28.7, Sodium 187.8, Carbohydrate 35.2, Fiber 1, Sugar 14.2, Protein 3.9
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.
ANZACS
Categories Cookies Mixer Dessert Bake Low Fat Kid-Friendly Coconut Oat Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. In medium-sized mixing bowl, combine oats, flour, sugar, and coconut. Melt margarine and syrup in a small saucepan. In another small pan, boil 3 tbsp water, add baking soda and stir. Mix dissolved baking soda into syrup mixture; add to dry ingredients. Form small balls and place on baking sheet about 2 inches apart. Bake 15 minutes or until golden brown.
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