Anzac Biscuits I
Cuisine of New Zealand ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 30 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Using brown sugar instead of white sugar gives more colour and flavour.
You can replace coconut with more syrup and oats.
Don't omit the baking soda and water. They give the biscuits crispness and colour.
See https://www.awm.gov.au/articles/encyclopedia/anzac/biscuit/recipe for the official ANZAC recipe.
Adapted from the source recipe's notes.Method
- 01
Mix the flour, sugar, oats, and coconut in a bowl.
- 02
Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
- 03
Mix the wet and dry ingredients, adding water if necessary.
- 04
Separate and roll the mixture into small balls, and flatten them on oven trays.
- 05
Bake at 150°C (300°F) for about 20 minutes or until golden brown.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.5, credited to me ( w:User:pfctdayelise ); view original image record .
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