Anzac Biscuits.

**Phteven** · April 23rd, 2012, 06:07 PM

Who is making Anzac biscuits tomorrow?
What recipe are you using? Please share it.

Last year DS's school focused on history for a term so for one of his talks I sent him in with a batch of Anzac biscuits and while we cooked them we had a talk about how they came to be. I think that him and his brother must have learnt something because as soon as they heard today that Wednesday was Anzac day they asked if we could bake Anzac biscuits

I love those moments when they demonstrate that their ears aren't just for decoration

I usually use one of the recipes at Taste but The $120 blog just posted one I might try if I'm not tempted by any other recipes.

INGREDIENTS

1 cup (150g) plain flour; 1 cup (90g) rolled oats ; 1 cup (85g) desiccated coconut ; ¾ cup (155g) brown sugar ; 125g butter ; 2 tbsp golden syrup ; 1 tsp bicarbonate of soda

METHOD

Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.

Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

Put the butter, golden syrup and 2 tbsp water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda. Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

Set aside on the trays for 5 minutes, then transfer to a wire rack so they cool completely.

This is the Taste one. I add just a little bit more golden syrup.

Makes

about 24
Ingredients

1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) Ward McKenzie desiccated coconut
3/4 cup (155g) brown sugar
125g butter
2 tbs golden syrup
1 tsp bicarbonate of soda
2 tbs water

Method

Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.

Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.

Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

**Amy_jellybean** · April 23rd, 2012, 06:15 PM

Yep I cook the taste one all the time, they are yum!

I cant believe this time last year I was in Turkey for Anzac day. Sitting in Anzac cove in the freezing cold weather eating anzac biccies waiting for the dawn service was amazing!!!

**aussienic** · April 23rd, 2012, 06:24 PM

i have made 2 batches over the last 24 hours.. need to make more as the kids are flying through them.. I use a recipe on taste

**Phteven** · April 23rd, 2012, 06:25 PM

I'm thinking I might make them on Anzac Day itself instead of tomorrow. We don't have other plans....

**Doing my best** · April 23rd, 2012, 06:25 PM

I wanted to, but the oven where we are staying in nz isn't working too well

But I normally use raw sugar instead of brown sugar for a softer chewier biscuit (my ds thinks Anzac biscuits are acmeal replacement, lol)

**Lulliloo** · April 23rd, 2012, 06:29 PM

onyx do they come out crunchy or chewy,.... i love chewy ones but can never get them quite right.

**Phteven** · April 23rd, 2012, 06:33 PM

If you bake them for 10 minutes they should be chewy. The longer you bake them the crunchier they get. They always harden up as they cool so if they seem a bit soft when you pull them out that's ok. it doesn't mean they're not done.
If they come out crunchy knock a couple of minutes off the next time you cook them.

**Rouge** · April 23rd, 2012, 06:49 PM

DS can recite the recipe for ANZAC Biscuits off by heart. Including the temperature and the time to cook lol. He loved learning about it too... Secretly I think he just likes baking

**nothing2lose** · April 23rd, 2012, 06:57 PM

Best one is the one on taste with macadamia and ginger. Add more ginger though.

They are the best ever!!!!!!

**Heaven** · April 23rd, 2012, 06:59 PM

onyx do they come out crunchy or chewy,.... i love chewy ones but can never get them quite right.

The secret to chewy ones is to use SR Flour instead of plain. My Nan accidentally did it once when she was young (so 40 yrs ago) and since then that's how our whole family cooks them, and they are the best!

**Phteven** · April 23rd, 2012, 07:02 PM

Found it. But...... I dunno........... I'm suspicious of anything calling itself an Anzac biscuit that is fancied up. Although Macadamia is very Australian....
I might think of them as a macadamia and oat biscuit and try them another time.

Anzac biscuits with macadamia nuts

Looking for a twist on the classic Anzac Day biscuit? This version has macadamia nuts and a touch of ginger.
Preparation Time

15 minutes
Cooking Time

22 minutes
Makes

30
Ingredients

75g (1/2 cup) whole macadamia nuts
115g (3/4 cup) plain flour
1 tsp ground ginger
165g (1 1/2 cups) rolled oats (Home Brand brand)
165g (3/4 cup) caster sugar
45g (1/2 cup) desiccated coconut
2 tbs boiling water
1 tbs golden syrup
1 tsp bicarbonate of soda
125g butter, cubed, melted

Method

Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. Spread the macadamia nuts over 1 tray and cook in preheated oven for 6 minutes or until lightly toasted. Transfer to a chopping board to cool slightly, then coarsely chop.

Sift the flour and ginger into a large bowl. Add the macadamia nuts, rolled oats, sugar and coconut, and stir to combine.

Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for 5 minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.

Place 2 heaped teaspoons of mixture onto 1 of the lined trays and use the back of a spoon to flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each. Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

**LuluHB** · April 23rd, 2012, 07:10 PM

I always make the Taste ones too. DDs and I are going to make some on the day while DH is at golf. With any luck they'll be in the oven baking as he and his golf buddies tee off on the hole right next to our house and they'll smell all the yummy goodness and wonder if there will be any left for them when they're done!!