Martha Stewarts Anzac Biscuits Recipes

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MARTHA STEWART'S ANZAC BISCUITS



Martha Stewart's Anzac Biscuits image

Found this recipe on Martha Stewart's website and noticed it was a little different than ones posted on Zaar.

Provided by Shar-on

Categories     Dessert

Time 30m

Yield 36 serving(s)

Number Of Ingredients 8

2 cups flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup unsalted butter
2 tablespoons golden syrup
3/4 teaspoon baking soda
1/4 cup boiling water

Steps:

  • Preheat oven to 350 deg F.
  • Line baking pans with parchment and set aside.
  • In a large mixing bowl,combine flour, oats, sugar and coconut and set aside.
  • Over medium heat melt butter with syrup.
  • Boil water and dissolved soda in it.
  • Carefully add butter mix to the soda mix-- Watch!
  • butter is hot and will bubble up.
  • Mix butter mixture with the dry ingredients, stir well to combine all ingredients.
  • Divide this dough into three and each third into 12: this way you will get even sized cookies.
  • Then make firm balls and place on prepared cookie sheets, pressing each ball down with the heel of hand.
  • Bake at 350 degF for about 15 minutes, until golden brown and firm but not hard.
  • Transfer to cooling racks.

Nutrition Facts : Calories 144, Fat 6.1, SaturatedFat 3.9, Cholesterol 13.6, Sodium 33.3, Carbohydrate 21.3, Fiber 0.7, Sugar 12.4, Protein 1.6

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.

FLAKY BUTTERY BISCUITS



Flaky Buttery Biscuits image

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 small biscuits

Number Of Ingredients 5

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

Steps:

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
  • For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

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