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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Anzac Biscuits I

Serves 25 · 20 minutes

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 variant of the Scottish oat cake, 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. The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups plain (non-self raising) flour
  • 1 cup white or brown sugar
  • 2 cups rolled or instant oats
  • 1 cup desiccated coconut flakes
  • 4 tablespoons golden syrup, corn syrup, or honey
  • 225 grams butter or margarine
  • 1 teaspoon baking soda
  • 2 tablespoons of water

Method

  1. Mix the flour, sugar, oats, and coconut in a bowl.
  2. Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.
  3. Mix the wet and dry ingredients, adding water if necessary.
  4. Separate and roll the mixture into small balls, and flatten them on oven trays.
  5. Bake at 150°C (300°F) for about 20 minutes or until golden brown.