Traditional anzac biscuits
Traditional ANZAC biscuits are chewy oat and coconut cookies, originally made for soldiers during WWI. This recipe delivers the classic flavor and texture, perfect for a sweet snack or treat.
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup all-purpose white wheat flour1 cup dried coconut meat
1 cup oats
1/2 cup sugar
1/3 cup brown sugar
1/2 cup butter
2 tbsp maple syrup
1 tsp baking soda
ANZAC biscuits are a traditional treat originating from Australia and New Zealand. These oat-based, coconut-flavored cookies were historically made to last the long journey to soldiers abroad during World War I. This recipe captures the classic taste and texture that has been enjoyed for generations.
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
In a large mixing bowl, combine the all-purpose flour, dried coconut meat, oats, white sugar, and brown sugar. Mix thoroughly so all dry ingredients are evenly distributed.
In a small saucepan over medium heat, melt the butter. Once melted, add the maple syrup, stirring until the mixture is smooth and well combined.
In a small bowl, dissolve the baking soda in 2 tablespoons of boiling water. Stir well to ensure the baking soda is completely dissolved.
Pour the melted butter and maple syrup mixture into the bowl of dry ingredients. Then add the baking soda solution. Mix gently with a wooden spoon or spatula until everything is well combined and forms a dough.
Using your hands or a tablespoon, scoop out small portions of dough and shape them into balls. Place each ball onto the prepared baking sheets, leaving about 2 inches of space between them. Slightly flatten each ball with the back of a spoon or your palm to form a biscuit shape.
Bake in the preheated oven for about 12-15 minutes, or until the biscuits are golden brown. Keep an eye on them to prevent burning, as oven temperatures can vary.
Once baked, remove the biscuits from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
Traditional ANZAC biscuits are a delightful treat that combines the hearty flavors of oats and coconut. Easy to make and perfect for sharing, these biscuits are a taste of history that you can enjoy in your own home. Whether you prefer them chewy or crunchy, following these tips will help you achieve the perfect batch every time.
Traditional anzac biscuits FAQ:
Bake the Anzac biscuits in a preheated oven at 350°F (175°C) for about 12-15 minutes. They should be golden brown when done, so keep an eye on them to prevent burning.
Store Anzac biscuits in an airtight container at room temperature. They can stay fresh for up to a week. For longer storage, consider freezing them in a sealed bag.
Yes, you can substitute the butter with an equal amount of coconut oil or vegetable shortening for a dairy-free option. However, this may alter the flavor slightly.
The biscuits are done when they are golden brown around the edges and still slightly soft in the center. They will harden as they cool.
Yes, you can add chocolate chips to the dough. Start with about 1/2 cup and mix them in after combining the wet and dry ingredients.
Cooking Tips:
- Ensure the butter is melted but not hot before mixing it with other ingredients; this helps achieve the right consistency.
- Using both granulated sugar and brown sugar enhances the texture and flavor of the biscuits.
- Make sure the oats are old-fashioned rolled oats, not quick oats, for optimal texture.
- To prevent the biscuits from spreading too much, chill the dough in the refrigerator for about 30 minutes before baking.
- For a chewier biscuit, bake for a minute or two less, and for a crunchier biscuit, bake for a minute or two more.
- Cool the biscuits on the baking sheet for a few minutes before transferring them to a wire rack to cool completely; this helps them firm up.
Nutrition Facts
24 ServingsCalories 120kcal
Protein 1.36g
Carbohydrates 16g
Fiber 1.15g
Sugar 10g
Fat 6g
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