ANZAC BISCUITS (COOKIES)
Anzac biscuits are a traditional Aussie biscuit that were baked by the wives and mothers during World War I and packed into food parcels to be shipped to the soldiers. They included basic staple items as food was rationed during the war and times were hard. Today they are enjoyed as a good everyday basic biscuit and many Aussies bake these cookies to remember our soldiers and history on Anzac Day 25 April. This recipe uses Australian metric measurements- 1 tablespoon = 4 teaspoons
Provided by Jubes
Categories Dessert
Time 40m
Yield 50 biscuits, 50 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
- Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
- Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
- Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
- Add the butter to the dry ingredients and combine thoroughly.
- Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
- Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
- Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
- Cool on trays for 5 to 10 minutes before moving to a rack to cool.
- If biscuits are too soft they can be returned to the oven and cooked further.
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These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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
THE ANZAC BISCUIT
This is for Zaar World Tour 5 from the Australian/New Zealand region, from the website Australianfood.about.com. ANZAC was the name given to soldiers from Australia and New Zealand during the WW1, and the biscuits were the cookies (because they are cookies) that the women made for the soldiers.
Provided by Studentchef
Categories Dessert
Time 25m
Yield 10-15 cookies
Number Of Ingredients 8
Steps:
- Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside.
- In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside.
- Mix together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl.
- Add the melted butter to the dry ingredients and stir with a wooden spoon to combine ingredients.
- Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray about 4 cm (1.5") apart to allow room for spreading.
- Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes.
- Remove the biscuits from the tray and cool on a wire rack.
- Yield: 10-15 biscuits.
ANZAC BISCUITS
ANZAC stands for Australia New Zealand Army Corps. These biscuits were created during World War 1 and the were sent to the troops called ANZACS. They are one of the most popular Australian biscuits.
Provided by Food_Lush
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C (I'm guessing about 325-350°F).
- Melt butter and syrup over stove until all melted and combined.
- In another bowl, combine the flours, oats, sugar, coconut and baking powder.
- Add to this the butter and if needed the boiling water.
- Roll biscuits into small balls and gently push down.
- Place on over tray and bake for 15 minutes.
Nutrition Facts : Calories 132.3, Fat 6.6, SaturatedFat 4.3, Cholesterol 13.4, Sodium 81.7, Carbohydrate 17.7, Fiber 1, Sugar 8.1, Protein 1.5
ANZAC BISCUITS
This recipe has been in our family since I was a girl,it's a favorite of every household here "Down Under". My Mother made them and my grandmother too! It was a favorite with the armed forces in first world war that is why they are called Anzac Biscuits. Everyone has a different version, with added ingredients or omitting some ingredients.
Provided by uluru
Categories Drop Cookies
Time 30m
Yield 28-30 cookies, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix oats, flour, sugar and coconut together.
- Mix soda with boiling water and add to melted butter and syrup.
- Add to dry ingredients.
- Place 1 tablespoon of mixture on a greased tray.
- Bake in slow oven for 20 minutes at 160°C.
Nutrition Facts : Calories 283.7, Fat 14, SaturatedFat 9.6, Cholesterol 24.4, Sodium 195.6, Carbohydrate 38.2, Fiber 2.2, Sugar 21.2, Protein 3.1
ANZAC BISCUITS
These biscuits (cookies in America) are called Anzacs because they were baked by Australian women and sent to their ANZAC soldier sons/husbands serving in Europe and Middle east during WW I. It was more like 2 months before they were received back then, so they certainly do travel well! :-) ** Please note that 1 Australian Tablespoon = 20 mls whereas in most others countries it = 15 mls. Anzac Biscuits
Provided by kitka9
Categories < 30 Mins
Time 25m
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix oats, flour, sugar and coconut together.
- Melt syrup and butter together.
- Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
- Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.
- Good luck.
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- Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
- Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
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- 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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