Tuesday, February 24, 2009

Edmonds Anzac Biscuits

I have never tried to make Anzac Biscuits before so this was a new one for me. I had noticed the recipe for Anzac Biscuits many years ago in my Australian Women's Weekly Beautiful Biscuits cookbook, and never been tempted by them because I am not really a big fan of oatmeal.......well in cookies anyway. Often oatmeal cookies are too muffiny in texture for my liking so this recipe never made the starting gate for me. As part of my Kiwianna challenge, I decided that this would have to be one of the 'must make' recipes as it seems to be a traditional Australian and New Zealand cookie. Biscuit....I mean. So with friends coming to play after school, this provided the perfect opportunity to test them out.

I found the recipe unusual in it's lack of eggs, and low flour requirement and needed to add a touch more wet ingredients to make the dough stay together....but all in all a pretty easy make. I did find the estimated cooking time to be way too long for my oven, but I baked them using convection and thought I had taken enough time off the bake time already.....but I see I should have taken a little more off. A little more 'golden', but not yet burned. The batch size was small making exactly 20 cookies not counting the dough I ate....which was good BTW!

The feedback from the kids was positive as the batch is now gone........We'll definitely try these again:) They were quite chewy almost like a macaroon, due to the coconut I expect, and I may try a batch again tomorrow to improve upon the cooking time.

Anzac Biscuits

1/2 cup all purpose flour
1/3 cup sugar
2/3 coconut
3/4 cup rolled oats
50 g butter
1 tbsp golden syrup
1/2 tsp baking soda
2 tbsp boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonsful of mixture onto cold greased trays. Bake at 180C for about 15 minutes or until golden. Next time I'll focus more on the 'until golden' and less on the recommended baking time.

Makes 20


Alison said...

Anzac (Australia & New Zealand Army Corp) biscuits seem to be a very traditional & much loved cookie here. Lots of different recipes for them (handed down), but are all simmilar in the lack of egg and all contain golden syrup, though the amount varies. Ingredients easy to get during war times & a good sturdy "sending biscuit" is what I've been told. You'll have to make them again for April 25 (Anzac Day = NZ Remembrance Day). I'm wracking my brain trying to come up with a Cdn equivalent in terms of providing national identity/history, but can't. Suffice it to say, every Kiwi has had this biscuit & probably has a recipe for it. Your next biscuit recipe to try should be Afghans. Happy baking!!

Paula said...

I like your blog! The recipes look delicious! I have added a link to your blob on mine, check it out... www.thevilulateagarden.blogspot.com


LittleRed said...

I'll add Afghan biscuits to my to do list!......and thanks Paula for such a nice comment, and I'll be sure to stop by!

Gecko said...

I'd love to try making anzac biscuits but I can't because BP can't eat oats and if I make them he won't be able to help himself!!! =P

Ziongirl said...

Yum! I love oatmeal and coconut so........I am going to try it. and BTW I have a collection of cups and saucers and I have this very one. Thanks for the treat!

LittleRed said...

How neat is that! I just bought this cup and saucer a few weeks ago:) Thanks for stopping by!

Anonymous said...

I find the mixture has to be fairly dry .. just moist enough to bind together. Other wise they aren't crunchy.. the way they are intended to be. I use about 60g of butter also.

LittleRed said...

Thanks, it's probably helpful to know what they are supposed to be like.