A popular biscuit from Australia and New Zealand, these Anzac biscuits are made using flour, rolled oats, dessicated coconut, butter, sugar, baking soda, golden syrup and water.
These traditional biscuits were sent overseas to ANZAC’s (Australian & New Zealand Army Corps) in World War I
They are quick and easy to make and tastes absolutely wonderful. I have made my Oats and almond cookies with almond, pistachio and cranberry so far. I was already planning to make them with dessicated coconut and while posting my recipes on Google+, I came across these beauties. When I read the recipe, I realised it’s more like my Oats and almond cookies but with coconut and golden syrup. Golden syrup acts here as binding agent. I didn’t have golden syrup in hand so decided to make them using honey. They came out fabulous.
How to make Anzac biscuits
(recipe source : taste.com.au)
Preparation time: 15 minutes
Baking time: 15-18 minutes
Baking equipment used: two baking trays
Makes 30 cookies
150 grams or 1 cup plain flour
90 gram or 1 cup rolled oats (porridge oats, small ones)
85 gram or 1 cup desiccated coconut
100 gram or 1/2 cup, firmly packed brown sugar
50 gram or 1/4 cup caster sugar
125 gram butter or half cup plus one tablespoon
2 tablespoons golden syrup( I used honey)
2 tablespoons water
1/2 teaspoon bicarbonate of soda
[1 cup = 250 ml]
- Preheat the oven to 160 C/140 C fan-assisted/325 F/gas 3.
- Line 2 baking trays with baking parchment.
- Add flour, oats, coconut and sugar in a large bowl.
- Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture becomes smooth.
- Add in the baking soda. The mixture will froth. Add this to the oat – flour mixture and stir until well combined. Just gather everything together to form a big lump. You don’t have to knead it.
- Take one tablespoonful of this mixture and make balls. Flatten the balls between your palm to 1 cm thickness and lay them on the lined tray, 5 cm apart.
- Bake them for 15 minutes or until light golden. Leave on the tray, outside the oven, for 10 minutes then transfer to a wire rack to cool completely.
- I used wholemeal flour instead of plain flour. If you use wholemeal flour then add a little more water (approx a tablespoon) as given in the recipe because wholemeal flour soak more water. So total water quantity would be approx 3 tablespoon.
- Use porridge oats that are rolled and smaller in size. If you have bigger sized oats then grind them coarsely before using in the recipe.
- Leave the cookies to cool down completely before eating. They will become crunchy once cooled down.
- Try to make them as thin as possible to get crunchier cookies. The thick ones will have softer texture.
- If your cookies look soft after coming to room temperature then re-bake them at the same temperature for 3-5 minutes.
- If you want soft and chewy cookies then omit brown sugar and use only caster sugar (3/4 cup) in the recipe.
- If you want dark and crunchy cookies them omit castor sugar and use only brown sugar (3/4 cup). Bake them for little longer.
I will see you shortly with a salty cracker recipe. Keep baking till we meet again.