Saturday, June 21, 2008

Anzac Biscuits

Anzac Biscuits (NOT cookies!!!) are much beloved in Australia and New Zealand - in recognition of our brave soldiers (Australian and New Zealand Army Corps - ANZAC).
They are easy to make - and always appreciated.

Heat the oven to 180 degrees C (350 F)

1. Measure into a mixing bowl
....1 cup rolled oats (I prefer the quick oats kind)
....1 cup plain flour
....1 cup of brown sugar (actually I prefer half and half brown and raw sugar)
....1 cup coconut.
2. Melt 125g butter in microwave (or in saucepan on stove top)
3. Add to melted butter:
....1/2 teaspoon bi-carbonate of soda
....2 tablespoons (40 ml) of boiling water
....2 tablespoons Golden Syrup
4. Mix the two sets of ingredients together
5. Put some baking paper on a couple of metal cooking trays (you can spray oil on the trays, or rub with a little bit of butter if you prefer - I love using baking paper because it cuts down on the washing up later, but not necessarily the greenest option)
6. Place spoonsful of the biscuit mixture on the tray - leave a little gap between each biscuit to allow the mixture to spread when cooking. You should get about 28-32 biscuits from the mixture.
7. Cook in the heated oven for about 12 minutes. Biscuits are cooked when they just turn a lovely golden brown colour. Don't overcook - they will come out of the oven a bit soft.
8. Leave the cooked biscuits on the tray to cool down - they will become a little firmer as they cool.
9. Keep from husbands, children and visitors if you want to keep them - otherwise, they will disappear at a very fast rate if you leave them out. The delicious smell of cooked Anzac biscuits acts like a beacon to hungry stomachs, and husbands who want to relive childhood memories...

7 comments:

Emma Davidson said...

I love Anzacs! I'm too lazy to make nice round biscuits, so I just spread the whole lot over the baking sheet and then break into biscuit-sized pieces when it's still warm from the oven (before it hardens). No complaints about the shape so far :)
The ingredients list in your recipe looks very easy to remember.

The Shopping Sherpa said...

Did you know they were originally sent to the soldiers because they contained no egg (very scarce during war time) which meant they'd survive the 2 month journey out to the front without spoiling?

They weren't called ANZAC biscuits until after the (First World) War.

Anonymous said...

Yummmmmmmmmmm Very Tasty

Janet McKinney said...

The above anonymous statement was left by the (no longer)hungry husband ... who devours the Anzacs every time they are cooked!

JustJess said...

Thanks Janet - lovely recipe, just what we need for the lunchboxes this week!

alisonmc said...

I love Anzac biscuits, they were one of the first things I ever made AND I have all the ingredients in the cupboard so I could whip up a batch despite my Moderation status.

Thanks for your comment on my blog. If you'd still like an invite to read the other blog I'll need your email address as it didn't come through on the comment.

Chris Worthy said...

OK. Janet -- I live in the United States and have never tried these, but I am tempted to whip up a batch this weekend. Is Golden Syrup the same as light corn syrup?