Soldiers Biscuitsanzac Wwi Recipe 425
"SOLDIERS" BISCUITS/ANZAC - WWI RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Mix dry ingredients together in a large bowl. Gently melt the butter and golden syrup in a saucepan and heat, stir until combined. Put the baking soda in a cup or small bowl then pour in the boiling water. Pour this foaming mixture into the warm butter/golden syrup mixture and stir well - it will foam up. Now gradually add the wet mixture to the dry ingredients, mixing everything together well. Place walnut size pieces of the dough on a buttered or baking paper lined oven tray and then press down with the back of a fork to flatten. Bake at 175 degrees C for approx 17 mins.
SOLDIER'S BISCUITS (ANZAC BISCUITS)
From the handwritten recipe book of Margaret E. Walker's grandmother. Brian Wilson states:"Soldiers Biscuit was one of the original names for these biscuits and was only changed to ANZAC sometime after the Gallipol landing. Therefore, you can date the Soldier's Biscuit recipe to somewhere most likely between 1914 and 1920 or so. The anzac recipe however, would be dated after 1927 as they didn't begin to include coconut until after this year."
Provided by PalatablePastime
Categories Drop Cookies
Time 30m
Yield 18 approximately
Number Of Ingredients 7
Steps:
- Preheat oven to 180° C (350° F).
- Combine oats, flour and sugar in a mixing bowl.
- Melt butter and Golden Syrup (or honey) together over low heat.
- Mix baking soda with water and add to the butter mixture.
- Mix liquids with dry ingredients and mix well. Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin, leaving as much space again between dollops to allow for spreading.
- Bake in a preheated, 180° C (350° F) oven for 15-20 minutes. Cool on a wire rack and seal in airtight containers.
Nutrition Facts : Calories 150.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 107.4, Carbohydrate 20.6, Fiber 1.9, Sugar 5.9, Protein 3.3
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