ANZAC Biscuits
ANZAC is the acronym for the Australian and New Zealand Army Corps. The origin of these biscuits traces back to the early 20th century and it is said that ANZAC soldiers were sent these biscuits, or an earlier version of them, which kept well on long voyages. More about ANZAC Biscuits
ANZAC Biscuits
Traditional Australian ANZAC biscuits
Ingredients
- 100 grams rolled oats
- 150 grams plain flour
- 200 grams sugar (see notes)
- 85 grams desiccated coconut
- 125 grams butter
- 2 tablespoons golden syrup (75 grams)
- 1 teaspoon bicarbonate of soda
- 2 tablespoons boiling water
Instructions
- Note: Using granular white sugar results in a crispier biscuit (ANZAC biscuits are traditionally crispy). Using soft brown sugar gives a chewier biscuit which many people prefer. Use the same weight of sugar regardless of which type you use.
- Preheat oven to 160°C or 140°C fan forced.
- Mix oats, flour, sugar and coconut together.100 grams rolled oats, 150 grams plain flour, 200 grams sugar, 85 grams desiccated coconut
- Melt butter and add syrup.125 grams butter, 2 tablespoons golden syrup
- Mix bicarbonate of soda with boiling water, stir well then and add to melted butter and syrup.1 teaspoon bicarbonate of soda, 2 tablespoons boiling water
- Add to dry ingredients and mix by hand.
- Line a baking tray with baking paper. Place mixture in rounds of around 1 tablespoon on the baking paper and bake in a slow oven (140°C fan forced) for 20 – 25 minutes.
- As soon as they are out of the oven and before they firm up, gently separate any joined biscuits.
Nutrition
Calories: 209kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 122mgPotassium: 64mgFibre: 2gSugar: 16gVitamin A: 195IUVitamin C: 0.1mgCalcium: 8mgIron: 1mg
