Cookbook:Anzac Biscuits

From Wikibooks, open books for an open world
Jump to: navigation, search
Anzac Biscuits
Note: this one was made without coconut
Category Cookie recipes
Servings 25
Time prep: 15 min
baking: 20 min
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of Australia | Cuisine of New Zealand

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.

Ingredients[edit]

Procedure[edit]

  1. Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
  2. Mix the wet and dry ingredients, adding water if necessary.
  3. Separate and roll the mixture into small balls, and flatten them on oven trays.
  4. Bake at 150°C (300°F) for about 20 minutes or until golden brown.

The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Notes, tips, and variations[edit]

  • Using brown sugar instead of white sugar gives more colour and flavour
  • You can replace coconut with more syrup and oats.
  • Don't omit the baking soda and water. They give the biscuits crispness and colour.
  • See http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm for the official ANZAC recipe