Saturday, 29 June 2013

Anzac Biscuits

Anzac Biscuits

Back to baking on a rainy Saturday afternoon. In order to give a friend her last taste of Australia before she leaves (back to Germany!) we are making Anzac biscuits.
Now such a traditional recipe can only be taken from the Australian Women's Weekly cookbook of course- naturally with a few small variations. A little less sugar and a little bit of nutmeg to spice it up. This also qualifies as an incredibly simple recipe (even my brother could follow it!).
Start with a few basic ingredients. Plain flour, oats, butter, bi-carb soda, desiccated coconut, golden syrup and brown sugar.
In a large mixing bowl, add 1 cup of rolled oats. 
Add 1 cup of plain flour too. 
Along with half a cup of brown sugar. The original recipe calls for 1 cup, but as I'm trying to save your teeth, you are only allowed half a cup. (It still tasted good, fear not!)
 Then add half a cup of desiccated coconut, and that's all the dry ingredients needed for now.
 Stir to combine, and break loose any balls of sugar or flour.
Now for the secret ingredient. Add 1/4 teaspoon ground nutmeg. Only if it's raining outside as this will make it taste even more homely.
Now onto the wet ingredients. Melt 125g of butter in a saucepan. 
While it's still melting, add 2 tablespoons of golden syrup
1 tablespoon of water and half a teaspoon of baking powder.
 Stir away! It looks pretty cool when it foams up with the baking powder.
 Now time to combine the 2. Pour the wet mixture into the dry.
 Fold it in.
 Until you have a sticky mess. (and all the flour is combined).
Now would be a good time to find 2 baking trays and line with baking paper. I have also sprayed mine with a bit of cooking oil, but this isn't necessary. Take a tablespoon measure, squish as much mixture in as fits, and place these little balls onto your baking paper, about 5cm apart so they have room to grow.
You might need to round them out and flatten them slightly with your hand. 
 When you've used up all your cookie dough, place the trays in the oven. Bake for 15 minutes. The bottom shelf will usually need an extra minute or 2 once you take the top shelf out if your oven is anything like mine.
Make sure you have a timer on, because even 2 minutes longer can make them too hard. Unless you like them that way.
 Slide them immediately off the baking tray and onto a cooling rack.
 They taste about 10 times better when they're warm, so eat!

Anzac Biscuits


1 cup plain flour
1 cup rolled oats
1/2 cup desiccated coconut
1/2 cup brown sugar
1/4 teaspoon nutmeg
125g butter
1/2 teaspoon bi-carb soda
2 tablespoons golden syrup
1 tablespoon water


1. Mix dry ingredients (excluding bi-carb soda!) together in a bowl - that is flour, oats, coconut, sugar and nutmeg.
2. In a saucepan over low heat, add butter, golden syrup and water until the butter is melted and mixture combined. Stir while you add the bi-carb soda to the mix. It will froth up slightly.
3. Pour the butter mixture into the dry ingredients. Stir to combine.
4. Take 1 tablespoon of mixture, arrange in a round ball on baking paper-lined baking trays.
5. Bake for 15 minutes at 150 degrees.
Guten Appetit! This makes about 24 tasty chewy small cookies. 

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