Martha Stewarts Anzac Biscuits Food

MARTHA STEWART'S ANZAC BISCUITS

Martha Stewart's Anzac Biscuits image

Found this recipe on Martha Stewart's website and noticed it was a little different than ones posted on Zaar.

Provided by Shar-on

Categories Dessert

Time 30m

Yield 36 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup unsalted butter
2 tablespoons golden syrup
3/4 teaspoon baking soda
1/4 cup boiling water

Steps:

Preheat oven to 350 deg F.
Line baking pans with parchment and set aside.
In a large mixing bowl,combine flour, oats, sugar and coconut and set aside.
Over medium heat melt butter with syrup.
Boil water and dissolved soda in it.
Carefully add butter mix to the soda mix-- Watch!
butter is hot and will bubble up.
Mix butter mixture with the dry ingredients, stir well to combine all ingredients.
Divide this dough into three and each third into 12: this way you will get even sized cookies.
Then make firm balls and place on prepared cookie sheets, pressing each ball down with the heel of hand.
Bake at 350 degF for about 15 minutes, until golden brown and firm but not hard.
Transfer to cooling racks.

Nutrition Facts : Calories 144, Fat 6.1, SaturatedFat 3.9, Cholesterol 13.6, Sodium 33.3, Carbohydrate 21.3, Fiber 0.7, Sugar 12.4, Protein 1.6

ANZAC BISCUITS

Anzac Biscuits image

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

Ingredients

2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyle's Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water

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.

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