ANZAC BISCUITS.

Anzac biscuits are made primarily of rolled oats, desiccated coconut, sugar, butter, flour, baking soda and golden syrup.

To me, the best main Ingredient is the rolled oats, from the warm inviting smell to the satisfying crunch. If you find Oat desserts enjoyable, you sure are going to love Anzac biscuits.

Origin of Anzac Biscuits.

According to the culinary historian Alisson Reynolds, Anzac biscuits originated from both New Zealand and Australia. In addition, as the name suggests, Anzac biscuits were created after 1915, when the Australian and New Zealand Army Corps merged hence the name ANZAC.

These biscuits were baked for the soldiers during world war I.

Initially, the biscuits were called ‘ Soldiers biscuits’ and later they came to be known as Anzac biscuits.

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However, the Anzac Biscuit recipe has evolved. Old recipes, as in this one, used syrup instead of eggs to combine the ingredients. I would argue this was because Anzac biscuits had to be crisp and a bit dry to last longer in the Army camps.

However, due to the fast-evolving nature of the Anzac biscuit recipe during the early 90s, Reynolds cannot specify the exact first Anzac recipe, but it was around the 1920s.

Anzac Biscuit Ingredients.

Rolled oats. Rolled Oats or also known as old fashioned oats have a softer texture hence, it is easy to combine with the other ingredients. In addition, the oils in rolled oats are stabilized rolled oats have a longer shelf life.

Sugar. Used as a sweetener. As the sugar melts while baking, it encourages the cookies to spread. Original Anzac biscuits used white sugar or demerara sugar rather than brown sugar, as used in most Oat cookies. This is because these biscuits are meant to be crisp rather than chewy, which can result from using brown sugar.

Flour. Enhances the crunchy texture in Anzac biscuits.

Butter. Butter adds flavour and makes the biscuits spread during baking. You can substitute with shortening however this might affect the flavour and texture.

Coconut. Unsweetened Shredded coconut will work best since it is easier to combine with the other ingredients while also controlling the amount of sugar in the biscuits.

Golden syrup. Golden syrup is used to combine the ingredients. Good substitutes would be honey, corn syrup or Maple syrup.

Hot water. Hot water is mixed with bicarbonate of soda before adding into the biscuit butter.

Bicarbonate of soda. Bicarbonate of soda, used in Anzac biscuits encourages spreading hence, flat crisp cookies.

Notes for Success.

• For flatter, crisp cookies use butter rather than shortening.
• If you want chewy Anzac cookies replace white sugar or demerera sugar with brown sugar.
• Do not add in too much flour otherwise, the cookies won’t spread as much during baking and may as well not completely bake in the inside.
• Use little amount of bicarbonate of soda, too much will make the cookies bitter.
• Coconut makes baked cookies very dry so use in minimal amounts.
• Ensure all the ingredients are completely mixed in.

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Anzac Biscuits Recipe.

Ingredients.

• 220 grams rolled oats
• 100 grams shredded Coconut
• 60 grams flour
• 120 grams sugar
• 120 grams melted butter
• 1 tsp bicarbonate of soda
• 60 ml hot water
• 3 tbs Golden syrup

Procedure.

• Pre heat the oven to 150 degrees celcious and line the baking trays with parchement paper then set aside.

• In a meduium bowl mix the flour, sugar, rolled oats and shredded coconut then set aside.
• In a separate bowl, mix hot boiling water with the bicarbonate of soda and stir in the golden syrup. Mix until the mixture starts to form then add in melted butter.
• Stir the wet ingredients with the dry ingredients making sure everything is thorougly mixed in.
• Place spoonfuls of the mixture on the baking tray and bake for 12-15 minutes or until golden brown.

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