Difference between revisions of "Alternative:Anzac Biscuits"
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{{recipesummary|Cookie recipes|~15|prep: 15 min<br/>baking: 15 min|1|[[Image:Single ANZAC biscuit.jpg|300px|Note: this one was made without [[cookbook:coconut|coconut]]]]}} | {{recipesummary|Cookie recipes|~15|prep: 15 min<br/>baking: 15 min|1|[[Image:Single ANZAC biscuit.jpg|300px|Note: this one was made without [[cookbook:coconut|coconut]]]]}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Australia|Cuisine of Australia]] | [[Cuisine of New Zealand|Cuisine of New Zealand]] |
'''ANZAC biscuits''' have long had an association with the Australia/New Zealand Army Corps ([[w: ANZAC|ANZAC]]) troops sent to Gallipoli during WWI. The biscuit appears to be a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. | '''ANZAC biscuits''' have long had an association with the Australia/New Zealand Army Corps ([[w: ANZAC|ANZAC]]) troops sent to Gallipoli during WWI. The biscuit appears to be a variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 2 cups plain (non - self raising) [[ | + | * 2 cups plain (non - self raising) [[flour|Flour]] |
| − | * 1 cup [[ | + | * 1 cup [[Sugar|sugar]] |
| − | * 4 tablespoons [[ | + | * 4 tablespoons [[Golden Syrup|golden syrup]] (cane syrup) |
| − | * 1 cup desiccated [[ | + | * 1 cup desiccated [[Coconut|coconut]] |
| − | * 2 cups rolled [[ | + | * 2 cups rolled [[Oats|oats]] |
| − | * 225 grams [[ | + | * 225 grams [[Butter|butter]] or [[Margarine|margarine]] |
if you don't have coconut add more syrup and more oats | if you don't have coconut add more syrup and more oats | ||
==Procedure== | ==Procedure== | ||
| − | #Mix the dry ingredients in a bowl, and melt the syrup and butter in a [[ | + | #Mix the dry ingredients in a bowl, and melt the syrup and butter in a [[Saucepan|saucepan]]. If necessary add a little water to the mix. |
#Mix the wet and dry ingredients and roll into small balls and flatten on oven trays | #Mix the wet and dry ingredients and roll into small balls and flatten on oven trays | ||
| − | #[[ | + | #[[Baking|Bake]] at 150°C (300°F) for about 15 minutes. |
The finished biscuits are quite chewy and crisp, with a long shelf-life. | The finished biscuits are quite chewy and crisp, with a long shelf-life. | ||
Revision as of 17:32, 5 April 2012
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A Wikibookian suggests that this book or chapter be merged into ANZAC Biscuits. Please discuss whether or not this merge should happen on the discussion page. |
| Alternative:Anzac Biscuits | |
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| Category: | Cookie recipes |
| Servings: | ~15 |
| Time: | prep: 15 min baking: 15 min |
| Difficulty: |  |
| Cuisine of Australia | 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 variation of Scottish oat cakes, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad.
Ingredients
- 2 cups plain (non - self raising) Flour
- 1 cup sugar
- 4 tablespoons golden syrup (cane syrup)
- 1 cup desiccated coconut
- 2 cups rolled oats
- 225 grams butter or margarine
if you don't have coconut add more syrup and more oats
Procedure
- Mix the dry ingredients in a bowl, and melt the syrup and butter in a saucepan. If necessary add a little water to the mix.
- Mix the wet and dry ingredients and roll into small balls and flatten on oven trays
- Bake at 150°C (300°F) for about 15 minutes.
The finished biscuits are quite chewy and crisp, with a long shelf-life.
Notes, tips, and variations
- Using brown sugar instead of white sugar gives more colour and flavour
- 1 teaspoon bicarbonate of soda and add a little more water if mixture is too dry
- http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.htm - A recipe by an original ANZAC.
