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These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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