Chewy anzac biscuits
Chewy ANZAC biscuits are a delightful combination of oats, coconut, and buttery sweetness, creating a satisfying texture. Traditionally made for soldiers, this modern recipe ensures a chewy centre and crisp edges that enticingly evoke nostalgia.
Cook time 10 min
Prep time 20 min
Ingredients:
1 cup all-purpose white wheat flour1 cup oats
1 cup dried coconut meat
1/2 cup brown sugar
1/2 cup butter
2 tbsp maple syrup
1 tsp baking soda
1 tbsp water
Anzac biscuits are a classic treat originating from Australia and New Zealand. These chewy delights were traditionally made and sent to soldiers during World War I due to their long shelf life. This recipe offers a modern twist with a chewy texture that will win over any cookie lover.
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone baking mat to ensure the biscuits don't stick.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of oats, 1 cup of dried coconut, and 1/2 cup of brown sugar. Mix well to ensure an even distribution of ingredients.
- In a small saucepan over medium heat, melt 1/2 cup of butter. Once the butter has melted completely, remove the saucepan from heat.
- Stir 2 tablespoons of maple syrup into the melted butter until well combined.
- In a separate small bowl, dissolve 1 teaspoon of baking soda in 1 tablespoon of water. Once dissolved, add this mixture to the melted butter and maple syrup combination. The mixture may froth slightly—this is normal and aids in the texture of the biscuits.
- Pour the wet mixture into the bowl of dry ingredients. Stir until all the components are well incorporated and you have a uniform dough.
- Scoop small portions of the dough (about a tablespoon each) and roll them into balls. Place these dough balls onto the prepared baking tray, leaving enough space between each for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the biscuits are golden brown. The center may still look slightly soft—this is what gives the biscuits their chewy texture.
- Allow the biscuits to cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up while retaining their chewy consistency.
There you have it – a delicious batch of chewy Anzac biscuits. Perfect for sharing with friends and family or as a delightful treat with your afternoon tea. Enjoy the rich flavors and satisfyingly chewy texture of these classic cookies!
Chewy anzac biscuits FAQ:
Bake the biscuits in a preheated oven at 350°F (175°C) for 10-12 minutes. They should be golden brown around the edges, while the centers may still appear slightly soft, contributing to their chewy texture.
Check for a golden brown edge, while the center should still look soft. They will firm up as they cool, ensuring a chewy consistency.
Store the biscuits in an airtight container at room temperature. They should last for up to a week. You can also freeze them for longer storage; just ensure they are well-wrapped.
Yes, you can substitute butter with coconut oil for a dairy-free version, and you can use honey instead of maple syrup. Additionally, adjust the flour to a gluten-free blend if needed.
A standard baking sheet or tray is ideal. Make sure to leave space between the dough balls on the sheet to allow for spreading during baking.
Cooking Tips:
- For an extra chewy texture, avoid over-baking the biscuits. They should be just golden brown when you take them out of the oven.
- Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without becoming too hard.
- If you prefer a slightly nutty flavor, you can toast the oats and coconut lightly before adding them to the mixture.
- Feel free to add a handful of dried fruits like raisins or apricots for added texture and taste.
- Store the biscuits in an airtight container to maintain their chewiness for up to a week.
Nutrition Facts
8 ServingsCalories 340kcal
Protein 4.08g
Carbohydrates 44g
Fiber 3.46g
Sugar 22g
Fat 18g
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