Tuesday, 1 October 2013

Chocolate Anzac biscuits

Anzac Biscuits

This recipe interested me because of its history and quite simply I wanted to know what they tasted like, imagining what it must have been like to receive these war biscuits. They are popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup baking soda and boiling water. The title Chocolate Anzac Biscuits is where I added something different to visually jazz them up. These iconic anzac biscuits were originally produced for the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli during world war 1. Full story here @ Wikipedia

This recipe from essential baking

makes around 20 biscuits
prep time 15 minutes
bake 15 to 20 minutes

125g plain all purpose flour
140g caster sugar
100g rolled porridge oats
90g desiccated coconut
125g unsalted butter
90g golden syrup
half a teaspoon of bicarbonate of soda
1 tablespoon of boiling water

anzac biscuits

lightly grease and line baking sheet with baking parchment. Sift flour then add sugar, porridge oats and coconut, stir together then make a well in the centre.

Put the butter and syrup in a small pan and melt and mix on low heat until butter is fully incorporated. Mix bicarbonate of soda with the boiling water then immediately add to butter syrup mix. Now add to dry ingredients and mix until well combined. Using your hands or a level tablespoon gather and press together, place on baking tray space out to allow for spreading. bake for around 15 to 18 minutes or just starting to turn brown. terribly delicious, they also last easily a week in an airtight container...yum...yum

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