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Anzac Biscuits

Like the British, New Zealanders call cookies "biscuits." Anzac biscuits combine the best qualities of an oatcake and gingersnap. They were taken to heart by Antipodeans after World War I, when they were sent to soldiers in the Australian and New Zealand Army Corps, hence the name Anzac.

Courses: Dessert
Serves: 30 people
Cooking Time: 18 minutes

Recipe Ingredients

1/2 cup 99g / 3.5ozButter - (1 stick)
1 tablespoon 15mlGolden syrup
3/4 cup 46g / 1.6ozFlour
1/2 cup 99g / 3.5ozSugar
2/3 cup 61g / 2.2ozShredded sweetened coconut
3/4 cup 177mlOatmeal
1 teaspoon 5mlGround ginger
1 teaspoon 5mlBaking soda
1 tablespoon 15mlHot water

Recipe Instructions

Heat the oven to 350 degrees. Lightly grease a baking sheet.

Melt the butter and golden syrup in a saucepan over low heat.

Combine the flour, sugar, coconut, oatmeal and ginger in a mixing bowl. Stir in the melted mixture. Dissolve the baking soda in the water, then stir it into the batter.

Roll the batter into 1-1/2-inch balls and place them on the baking sheet 2 inches apart. Flatten them with a fork dipped in flour. Bake the biscuits until golden brown, 15 to 18 minutes. Cool on a wire rack before storing in an airtight jar.

Dietary Information:

Each biscuit: 68 calories; 76 mg sodium; 8 mg cholesterol; 4 grams fat; 2 grams saturated fat; 9 grams carbohydrates; 1 gram protein; 0.40 gram fiber.

Source:
"The Los Angeles Times, 12-16-2001"

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