Sunday, 2 June 2013

ANZAC Cookies

Sometimes the simplest of things give you the most pleasures in life! That's how I felt when I had the first bite of freshly baked still warm ANZAC Biscuits. It was love at first bite! I made these cookies as yet another baking experiment in my kitchen of the 'eggless' and 'pick me up anytime' category. The texture of these biscuits (cookies) is crunchy on the outside and chewy inside. 

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. As a history, ANZAC biscuits have been associated with the Australian and New Zealand Army Corps (ANZAC) , established during World War I. It has been claimed the biscuits were sent by Army wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. 

One notable omission from any Anzac biscuit recipe is eggs because of the scarcity of eggs during the First World War (as most poultry farmers joined the war) and also so that the biscuits would not spoil when shipped long distances. Check the Wikipedia page here for more details on ANZAC biscuits.

For me, these biscuits represent the love and affection of the Army wives for their husbands. I packed my love and affection for my brothers and sister snd sent these biscuits tn Indore and I was delighted to know that they were finished the day they reached them. 

So, without taking much of your time, lets get straight to baking.

Here's what you would need to make these ANZAC biscuits:-

Makes 28 cookies

1 cup/ 90 gms rolled oats
1 cup/ 130 gms all-purpose flour
⅓ cup/ 150 gms caster sugar
¾ cup/ 60 gms  desiccated coconut
2 tbsps golden syrup ( I substituted corn syrup for golden syrup)
1/2 cup/ 115 gms butter
1 tsp baking soda
2 tbsps hot water

Here's how you can make these biscuits-

Preheat oven to 160°C (320ºF). Line 2 baking sheets with parchment paper and keep it aside.
  • Mix the oats, flour, sugar and coconut in a bowl. 
  • Place the golden syrup (corn syrup) and butter in a saucepan over low heat and melt. 
  • Mix the baking soda with the water and add to the butter mixture. 
  • Add to the dry ingredients and mix well. 
  • Using a ice-cream scoop or with the help of two tablespoons place the mixture on to the  baking tray, leaving space between each one for spreading and flatten slightly with the help of your finger tips. 
  • Bake for 8–10 minutes or until the cookies are deep brown on the sides. 
  • Cool on trays for 5 minutes, then transfer to wire racks to cool completely. 
These cookies can be stored for a long time(more than a week).


Sandwich one scoop of vanilla ice-cream with two ANZAC biscuits and you are good to go for a perfect dessert!

I hope you would also enjoy making these biscuits as much as I did!

Happy Baking!

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