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 WITH ALMONDS
This is a great variation of a traditional Australian biscuit.
Provided by Allison Thomas
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 50
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
- Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 10.4 g, Cholesterol 9.8 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 52.1 mg, Sugar 4.3 g
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These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli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 (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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3.7/5 (43)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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- 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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