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Anzac Biscuits… one recipe, two methods, for you to try.

June 23, 2012

So here we are, with the first offering from our online biscuit barrel – I hope you enjoy them!

ANZAC BISCUITS – a specialty of the Antipodes

Ingredients needed:

100g/4oz of porridge (rolled) oats, 150g/5oz plain flour, 100g/4oz soft brown sugar, 50g/2oz shredded desiccated coconut, 8tbsp golden (corn) syrup, 1 tbsp hot water, half tsp bicarb of soda

Preheat the oven to Gas mark 5 (190 deg C/375 deg F).  Line some baking sheets with greaseproof or baking paper.

Method 1

Get all your ingredients out and weigh them all out ready (I find this is time always well spent!).  Pop all of the dried ingredients (EXCEPT the bicarb of soda!) in a bowl and mix round together until evenly distributed.  Then, melt together over a lowish heat in a saucepan on the hob, the syrup and butter.

Mix the bicarb of soda into the hot water, then add it to the melted mixture in the saucepan – which is now off the hob.  Don’t be alarmed, there is a quite a reaction – will lots of frothing up going on (the kids’ll love that one!).

Now add the liquid to the dry ingredients and mix until a well combined cookie dough is formed.

Step by Step Anzac Biscuits!

Get your hands into the bowl, pull off blobs of mixture and roll together gently and place 6 on each baking sheet equally spaced.  Gently flatten each ball of dough with the ball of your hand.  Now they can go into the oven, one tray at a time, for approximately 10 minutes until golden brown.  Leave on the tray for a little while to cool down, then transfer to a wire rack to get nice and cold.

Method 2:  (avoids frothing hot mix on the hob!)

Mix all the dried ingredients including the bicarb of soda in a bowl.  Melt the butter and syrup as before.  Add the melted syrup mix to the dry ingredients, followed by the hot water.  Combine it all well and then mix through and form the dough as Method 1.

Keep popping trays of biscuits into the oven, until you have used all your mixture.  I like not to overcrowd the trays, to avoid the biscuits spreading into each other and becoming too uneven (although that makes no difference to the flavour if they do happen to merge together!).


Denise x

PS: Anyone from Australia or New Zealand? If you’ve any tips to share on this, one of your “signature” bakes, please do feel free to share!   Similarly, do you have any tales you can tell of these biscuits being made by your family during the War for the troops away from home shores?

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