Anzacs Food

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ANZAC BISCUITS



Anzac biscuits image

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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

85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda

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 (COOKIES)



Anzac Biscuits (Cookies) image

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

2 cups rolled oats, dry uncooked oats
1 3/4 cups desiccated coconut
2 cups plain flour
1 3/4 cups sugar
1/4 cup brown sugar (can use more white sugar here if you dont like brown sugar)
250 g butter (1 cup butter)
2 tablespoons golden syrup (8 teaspoon equivelant)
3 teaspoons bicarbonate of soda (bicarb soda)
3 tablespoons boiling water

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



Anzac Biscuits image

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

1 cup rolled oats (oatmeal in USA)
1 cup plain flour
1/2 cup sugar
3/4 cup desiccated coconut
1 tablespoon golden syrup (can substitute corn syrup, I believe)
125 g butter (4 oz)
1/2 teaspoon bicarbonate of soda (baking soda)
1 tablespoon water, boiling

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 (MODIFIED)



Anzac Biscuits (Modified) image

I made these cookies to use up some ingredients - but made modifications. The original recipe called for unsweetened coconut (2 cups) - I had sweetened coconut which I used decreasing the sugar to 3/4 cup (original recipe was 1 cup sugar). Original recipe called for 3T golden syrup -- didn't have any so used 3 T maple syrup. I found the recipe on Facebook but it was submitted by Saveur Magazine. Below is my changed recipe which came out pretty good if you are a coconut fan. Want to try the recipe again as written without my modifications

Provided by ellie_

Categories     Drop Cookies

Time 35m

Yield 2-3 dozen

Number Of Ingredients 8

2 1/4 cups oatmeal (I use slow cooking oatmeal, original recipe calls for rolled oats, but I think that is the same thin)
2 cups coconut (see description, I used sweetened, but original recipe calls for unsweetened)
1 1/2 cups flour
3/4 cup sugar (original recipe calls for 1 cup)
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons butter, unsalted
3 tablespoons maple syrup (I used pure maple syrup, original recipe calls for golden syrup which is not available where I live)

Steps:

  • Heat oven to 350 degrees F.
  • In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
  • Stir water and baking soda in a measuring cup or small bowl. Set aside.
  • Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
  • Stir wet ingredients into dry ingredients.
  • Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
  • Bake for 15-20 minutes or until golden.

Nutrition Facts : Calories 2151.7, Fat 122.3, SaturatedFat 88.2, Cholesterol 160.3, Sodium 1520.6, Carbohydrate 248.5, Fiber 25.6, Sugar 100.4, Protein 28.2

ANZAC SQUARES



Anzac Squares image

Make and share this Anzac Squares recipe from Food.com.

Provided by Chickee

Categories     Bar Cookie

Time 40m

Yield 24 squares

Number Of Ingredients 8

1 cup plain flour
2/3 cup sugar
1 cup rolled oats
1 cup desiccated coconut
100 g butter
1/4 cup golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon hot water

Steps:

  • Preheat the oven to moderate 180°C Line a shallow 28 x 18cm tin with aluminium foil; brush with oil or melted butter.
  • Sift flour and sugar into a large mixing bowl. Add oats and coconut; make a well in the centre.
  • Combine butter and golden syrup in a small pan. Stir over low heat until butter has melted and mixture is smooth; remove from heat. Dissolve soda in water; add immediately to butter mixture and stir until foamy. Add to dry ingredients and stir until well combined.
  • Spread mixture into prepared tin, pressing firmly with the back of a spoon to smooth surface. Bake for 25-30 minutes, until golden brown. Cool in tin then, using foil, lift out and cut into squares.
  • Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 107.8, Fat 4.6, SaturatedFat 3, Cholesterol 8.9, Sodium 60.4, Carbohydrate 16, Fiber 0.6, Sugar 7.9, Protein 1.2

ANZACS



Anzacs image

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

1 1/2 cups rolled oats
1 cup plus 1 tbsp whole-wheat flour
2/3 cup Sucanat organic sugar (found at health food stores)
1 1/4 cups sweet shredded coconut (comes in a bag)
3/4 cup soybean margarine (found at health food stores)
3 tbsp maple syrup
1 tsp baking soda

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.

ANZAC COOKIES



Anzac Cookies image

These iconic cookies were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. ANZAC Day-25 April-is probably Australia's most important national occasion. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. ANZAC stands for Australian and New Zealand Army Corps.

Provided by English_Rose

Categories     Drop Cookies

Time 35m

Yield 20 cookies

Number Of Ingredients 7

3 1/2 ounces porridge oats
3 1/2 ounces desiccated coconut
4 ounces all-purpose flour
4 ounces superfine sugar
4 ounces butter, plus extra butter for greasing
1 tablespoon corn syrup
1 teaspoon bicarbonate of soda

Steps:

  • Heat oven to 350°F Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the syrup.
  • Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the syrup and butter mixture.
  • Make a well in the middle of the dry ingredients and pour in the butter and syrup mixture. Stir gently to incorporate the dry ingredients.
  • Put dessertspoonfuls of the mixture on to buttered baking sheets, about 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 128.8, Fat 6.6, SaturatedFat 4.4, Cholesterol 12.2, Sodium 108.6, Carbohydrate 16.5, Fiber 0.9, Sugar 8.2, Protein 1.6

ANZAC BISCUITS



ANZAC biscuits image

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

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water

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.

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