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Anzac Biscuits

Anzac Biscuits/Roamingtaste

While everyone is in a chocolate coma and somehow all my brain wants is chocolate, it is a little more somber occasion.

You see, tomorrow is Friday 25 April and its a special day in New Zealand and Australia, for it is the annual day of commemoration of the services of armed corps in World War 1 and these biscuits are closely linked with Australia, New Zealand Armed Corps or better known as Anzac.

Because of the closely linked name it seems inevitable that once again the direct origin of these biscuits isn’t clear cut.

But what is certain is that these biscuits go from light colored balls to chewy deliciousness in the span of 12 minutes.

IMG_5365

Let’s say from this article it’s derived that the recipe comes from southern New Zealand, although there is no concrete evidence to where it was originally published or by which of those neighboring countries can rightly claim the title of creator.

Due to the need for a long shelf life of these biscuits it comes as no wonder that the ingredients are all basic and sturdy ingredients virtually any cook would have had in their pantry during the war and today.

Chocolate can wait while these biscuits are devoured in their chewy deliciousness and those brave men are remembered in dawn services the country over.

Anzac Biscuits
Adapted from Taste magazine
Makes 24

Ingredients:
1 cup superfine/caster sugar
1 cup flour
1 cup desiccated coconut
1 cup regular oats
140 grams butter, cubed
1 tablespoon golden syrup
1/4 cup boiling water
1 teaspoon baking soda

Directions:
Preheat the oven to 160°C/320F and greaseproof a baking tray.

Place the flour, sugar, coconut and oats into a bowl and mix to combine, making a well in the center.

IMG_5346

In a saucepan over medium low heat place the butter and golden syrup until combined and melted.

IMG_5350Mix together half the boiling water and baking soda. Add the mixture to the melted butter along with the remaining water and add to the dry mixture.

IMG_5353Mix until well combined and the mixture binds together in large clumps. Roll into walnut sized balls and flatten slightly. Allow 1/2 inch gap between the biscuits.

IMG_5357Bake for approximately 12 minutes or until completely golden.

IMG_5361Remove and place on a cooling tray.

Serve.

Anzac Biscuits/Roamingtaste

IMG_5376

Anzac Biscuits

Serving Size: Makes 24 cookies

Anzac Biscuits

Ingredients

  • 1 cup superfine/caster sugar
  • 1 cup flour
  • 1 cup desiccated coconut
  • 1 cup regular oats
  • 140g butter, cubed
  • 1 tablespoon golden syrup
  • 1/4 cup boiling water
  • 1 teaspoon baking soda

Instructions

  • Preheat the oven to 160°C/320F and greaseproof a baking tray.
  • Place the flour, sugar, coconut and oats into a bowl and mix to combine, making a well in the center.
  • In a saucepan over medium low heat place the butter and golden syrup until combined and melted.
  • Mix together half the boiling water and baking soda. Add the mixture to the melted butter along with the remaining water and add to the dry mixture.
  • Mix until well combined and the mixture binds together in large clumps. Roll into walnut sized balls and flatten slightly. Allow 1/2 inch gap between the biscuits.
  • Bake for approximately 12 minutes or until completely golden.
  • Remove and place on a cooling tray.
  • Serve.
  • Notes

    Adapted from Taste magazine

    http://roamingtaste.com/anzac-biscuits/

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