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
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 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
These cookies are a traditional Australian recipe. These were sent to the anzac's while they fought at Gallipoli, where my great great grandfather served for his country.
Provided by ebonypeters
Time 20m
Yield Makes Biscuits
Number Of Ingredients 8
Steps:
- preheat oven 180C / 350F. mix together flour, oats, coconut and brown sugar
- melt butter and golden syrup in the microwave. Mix the mix bicarbonate of soda with the boiling water and add to the melted butter and Golden Syrup.
- Pour the liquids into the dry ingredients and mix well.
- roll spoonful by spoonful of mixture, about the size of a walnut shell and place onto an oven try lined with baking paper. leaving space again between dollops to allow for spreading.
- press dollops down with a fork to flaten and proceed to bake for 15-20 minutes, Cool on a wire rack and seal in airtight containers.
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 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.
ANZAC BISCUITS (AUSTRALIAN COCONUT-OAT COOKIES)
Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1.
Provided by Allrecipes Member
Categories Australian Cookies
Yield 12
Number Of Ingredients 8
Steps:
- Mix oats, flour, sugar and coconut together.
- In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
- Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
- Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 32.9 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 174.3 mg, Sugar 18.9 g
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4.7/5 (6)Total Time 30 minsCategory DessertCalories 51 per serving
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (these biscuits can be quite sticky, so I really recommend the parchment paper if you have it).If you'd like to toast your coconut, pour the shredded coconut into a skillet and heat slowly over medium, stirring constantly, till the flakes begin to turn golden brown. Watch it very carefully, the coconut can go from brown to burnt in a matter of seconds. When it's browned to your liking, immediately pour it into a large mixing bowl.
- In a small saucepan, melt the butter and the treacle together, whisking till well combined. Remove from heat.
- In a small bowl, combine the baking soda with the boiling water, stir to combine. Add the soda and water to the melted butter and treacle.
THE BEST ANZAC BISCUIT RECIPE OF ALL TIME | AUSTRALIAN ...
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Servings 26Total Time 45 mins
- 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 butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
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Servings 16Total Time 20 minsCategory SnacksCalories 146 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Line 2 large baking trays with greaseproof paper.Melt the butter in a small pan over a low heat, then stir in the golden syrup.
- In a small bowl, combine the bicarbonate of soda with 3 tablespoons of boiling water, then stir it into the butter mixture.Combine the flour, oats, sugar and coconut in a medium bowl.
- Give the wet ingredients a good mix, then gradually stir in the dry ingredients to combine.Place heaped tablespoons of the mixture onto the prepared baking trays, leaving a rough 3cm gap between each one.
ANZAC BISCUITS - HEALTHY FOOD GUIDE
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4.1/5 Total Time 30 minsCategory BakingCalories 145 per serving
- 2 Place the oats, wholemeal and plain flour, coconut and sugar in a large bowl. Mix and set aside.
- 3 Place the baking soda, golden syrup, oil and egg in a small jug and whisk to combine. Add to the dry ingredients and stir well.
- 4 Roll teaspoonfuls of the mixture into 3cm balls. Place balls 4cm apart on the baking trays and flatten with a fork.
ANZAC BISCUITS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (60)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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5/5 (3)Calories 98 per servingServings 24
- Combine first 5 ingredients in a bowl. Add water, margarine, and syrup; stir well. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove from pans; cool completely on wire racks.
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From recipewinners.com
4.7/5 (3)Servings 15Cuisine AustralianTotal Time 22 mins
- mix boiling water and bicarb soda (baking soda) together, then pour it into the melted butter and syrup and remove from heat (mixture will foam up a little)
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4.3/5 Total Time 25 minsCategory BakingCalories 89 per serving
- 1Preheat oven to 180°C and line a baking tray with baking paper. Combine oats, flours, coconut and sugar in a bowl.
- 2 Combine golden syrup, oil and water in a microwave-proof bowl and stir to combine. Microwave on HIGH for 25–30 seconds. Whisk in baking soda until well combined (it might foam up a little).
- 3 Add syrup mixture to dry ingredients and mix well. Drop teaspoonfuls of mixture onto baking tray, leaving space between them (they will spread). Flatten with your fingers or a fork.
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3.7/5 (41)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.
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Cuisine AustralianCategory DessertsServings 24Total Time 40 mins
- Combine flour, oats, coconut and sugar in a large bowl. Heat spread and syrup together in a small pan over low heat until melted. Remove from heat. Dissolve bicarb of soda in 1 tbs boiling water and quickly stir into syrup mixture. Add to the dry ingredients and stir well to combine.
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- In a large bowl, combine all the dry ingredients (except for the baking soda) and stir so they are all mixed together.
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