- Tried & Tasted -

Thursday, 24 March 2016

ANZAC Biscuits

I wanted to bake this biscuit because it reminded me of my recent family trip to Australia. The ingredients used were simple and healthy. There is no need for whisking or creaming or waiting for ingredients to come to room temperature. Just a weighing machine, mixing bowl and a saucepan will get you munching on these in no time.

This biscuit have a long history. Anzac biscuits, should never be called cookies as it does not contain eggs, is popular in Australia and New Zealand. It have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits have been sent in care packages by wives to soldiers abroad as the ingredients kept well on the long journey to Europe. It showed the love and longing of the one who sent the biscuits, for the one who was out at war. It is a biscuit of love. 

The biscuits are crunchy on the outside and slightly chewy as a whole. As you chew on the biscuit, the flavors of coconut and oats are released.

ANZAC Biscuits
makes 16, 5cm round biscuits
80g organic all purpose flour
100g raw rolled oat 
60g desiccated coconut
80g unsalted butter
2 Tbsp golden syrup
1/4 tsp baking soda
2 Tbsp of hot water 

Steps to biscuits:
  • Preheat oven to 170 degrees Celsius.
  • In a medium size bowl, mix together flour, rolled oats and coconut.
  • Place butter, golden syrup and sugar into a medium size saucepan over low heat. Stirring constantly until sugar have dissolved and the mixture is uniform. Mix baking soda with 2 Tbsp of hot water and stir into the saucepan. 
  • Add the dry ingredients into the saucepan and stir everything together until combined. 
  • As the dough is very crumbly, a small ice cream scoop will enable you to form the biscuit quickly and in uniform size and shape. But make sure to pack the scoop tightly so the mixture will not crumble. Space them 5 cm apart.
  • Flatten biscuit slightly with the heel of your hand or using a bottom of a drinking glass.
  • Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.  
The healthy raw rolled oats was one of the ingredients.
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  1. These look great! I love Anzac Biscuits, they remind me of my time spent in New Zealand. People rarely know them in Europe, but I do make them regularly. I really like how yours are really quite thick and substantial, not like some that are really flat and unattractive.

    1. Hi Anna, New Zealand is an awesome place. I agree with you that these are thicker than the usual thus making it chewier. Thanks for the compliments and dropping by. You have a very nice blog too. Take care!