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🍲 Anzac Biscuits I

Biscuits & Cookies · 8 ingredients · 5 steps

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ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Anzac Biscuits I
Anzac Biscuits I — photograph by me ( w:User:pfctdayelise ), licensed CC BY-SA 2.5, from Wikimedia.
Prep: 15 minutes Baking: 20 minutesserves 252
Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

  • 2 cups plain (non-self raising) flour
  • 1 cup white or brown sugar
  • 2 cups rolled or instant oats
  • 1 cup desiccated coconut flakes
  • 4 tablespoons golden syrup, corn syrup, or honey
  • 225 grams butter or margarine
  • 1 teaspoon baking soda
  • 2 tablespoons of water

Method

  1. Mix the flour, sugar, oats, and coconut in a bowl.
  2. Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
  3. Mix the wet and dry ingredients, adding water if necessary.
  4. Separate and roll the mixture into small balls, and flatten them on oven trays.
  5. Bake at 150°C (300°F) for about 20 minutes or until golden brown.
Where this came from. Adapted from Anzac Biscuits I in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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