Today is ANZAC Day for Australia. I got a brochure regarding local ANZAC service on this weekend. Surprisingly, it also prints the original ANZAC biscuit recipe. So I give a try today. The biscuits turn out very crispy outside soft inside. ANZAC is the acronym for Australian and New Zealand Army Corps.
These biscuits are traditionally made to commemorate ANZAC Day on the 25th April each year.
|Published:||April 25, 2014|
|Adapted from:||Recipe from ANZAC Biscuit by Mr. Bob Lawson|
|Prep time:||20 minutes|
|Cook time:||15 minutes|
|Total time:||35 minutes|
|Keywords:||Biscuit, Celebration Treat|
|Yield:||35 serving, 35 biscuits|
|Cuisine:||Australia / New Zealand|
- 135g (1 cup) plain flour
- 210g (1 cup) caster sugar
- 100g (1 cup) rolled oats
- 75g (1 cup) desiccated coconut
- 115g (4 ounces) unsalted butter
- 25g (1 tablespoon) golden syrup or treacle
- 40g (2 tablespoons) boiling water
- 8g (1 teaspoon) bicarbonate soda
- Heat the oven to 180 degree.
- Combine all the ingredients (flour, sugar, oats and coconut) and mix them evenly.
- First bowl, melt the butter and golden syrup in microwave and mix them evenly.
- Second bowl, combine the boiling water and bicarbonate soda and stir them evenly.
- Add the bicarbonate soda water to butter mixture and mix them evenly.
- Combine the wet mixture to the dry mixture and mix them evenly. Add a little more water if the mixture is too dry.
- Drop teaspoons of the mixture onto tray allowing room for spreading. For me I like it big. So I use ice cream scoop and press down flat with a spoon.
- Bake for 10 - 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.