Anzac Biscuits I Recipes

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ANZAC BISCUITS



Anzac Biscuits image

This cookie was popularized by World War I care packages sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyle's Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water

Steps:

  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
  • In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
  • Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
  • Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

ANZAC BISCUITS



ANZAC biscuits image

These cookies are a traditional Australian recipe. These were sent to the anzac's while they fought at Gallipoli, where my great great grandfather served for his country.

Provided by ebonypeters

Time 20m

Yield Makes Biscuits

Number Of Ingredients 8

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup
1 tsp bicarbonate of soda
2 tbsp boiling water

Steps:

  • preheat oven 180C / 350F. mix together flour, oats, coconut and brown sugar
  • melt butter and golden syrup in the microwave. Mix the mix bicarbonate of soda with the boiling water and add to the melted butter and Golden Syrup.
  • Pour the liquids into the dry ingredients and mix well.
  • roll spoonful by spoonful of mixture, about the size of a walnut shell and place onto an oven try lined with baking paper. leaving space again between dollops to allow for spreading.
  • press dollops down with a fork to flaten and proceed to bake for 15-20 minutes, Cool on a wire rack and seal in airtight containers.

ANZAC BISCUITS



Anzac biscuits image

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Snack, Treat

Time 35m

Yield Makes 20

Number Of Ingredients 7

85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
  • Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
  • Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium

ANZAC BISCUITS (COOKIES)



Anzac Biscuits (Cookies) image

Anzac biscuits are a traditional Aussie biscuit that were baked by the wives and mothers during World War I and packed into food parcels to be shipped to the soldiers. They included basic staple items as food was rationed during the war and times were hard. Today they are enjoyed as a good everyday basic biscuit and many Aussies bake these cookies to remember our soldiers and history on Anzac Day 25 April. This recipe uses Australian metric measurements- 1 tablespoon = 4 teaspoons

Provided by Jubes

Categories     Dessert

Time 40m

Yield 50 biscuits, 50 serving(s)

Number Of Ingredients 9

2 cups rolled oats, dry uncooked oats
1 3/4 cups desiccated coconut
2 cups plain flour
1 3/4 cups sugar
1/4 cup brown sugar (can use more white sugar here if you dont like brown sugar)
250 g butter (1 cup butter)
2 tablespoons golden syrup (8 teaspoon equivelant)
3 teaspoons bicarbonate of soda (bicarb soda)
3 tablespoons boiling water

Steps:

  • Preheat oven to 160C (if using fan-forced oven) or 180°C Line biscuit trays with a quality baking paper or lightly grease with butter.
  • Using a large mixing bowl -- combine the oats, coconut, flour and sugars.
  • Using a small saucepan or microwave -- melt the butter and golden syrup together. Set aside.
  • Using a cup -- mix the boiling water and bicarb soda together. Add this mixture to the melted butter. The mixture will foam up.
  • Add the butter to the dry ingredients and combine thoroughly.
  • Note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. I've posted a photo of how I like my mixture to look. You should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. Add too much water and your biscuits will flatten out totally during cooking.
  • Using your hands. Roll into balls and flatten slightly. These cookies do spread whilst baking -- so I usually place 12 to a cookie sheet/baking tray.
  • Place on baking trays and bake for 15-20 minutes or until golden brown. Cooking longer will give a crunchier biscuit or less time a softer biscuit. I like mine to be crisp. Total cooking time will depend on how many cookies/trays can fit in your oven at a time.
  • Cool on trays for 5 to 10 minutes before moving to a rack to cool.
  • If biscuits are too soft they can be returned to the oven and cooked further.

ANZAC BISCUITS (AUSTRALIAN COCONUT-OAT COOKIES)



Anzac Biscuits (Australian Coconut-Oat Cookies) image

Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1.

Provided by Allrecipes Member

Categories     Australian Cookies

Yield 12

Number Of Ingredients 8

1 cup quick cooking oats
¾ cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda
1 cup white sugar
½ cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Steps:

  • Mix oats, flour, sugar and coconut together.
  • In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
  • Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
  • Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 32.9 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 174.3 mg, Sugar 18.9 g

ANZAC BISCUITS



Anzac Biscuits image

This is the kiwi version of this. The Edmonds top 20. These biscuits were baked during the first world war for the soldiers. There are no eggs in these biscuits and use ingredients we usually have in the pantry. Golden syrup can be replaced by treacle.

Provided by Toni Huls

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 22

Number Of Ingredients 8

¾ cup rolled oats
¾ cup sweetened flaked coconut
½ cup all-purpose flour
½ cup white sugar
½ teaspoon baking powder
2 tablespoons boiling water
½ cup butter, melted
1 tablespoon golden syrup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.
  • Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.6 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 48.8 mg, Sugar 5.7 g

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