Cookies - Anzac biscuits recipe donna hay
- by Ellie Vernon These chewy-crisp, buttery oatmeal-coconut cookies are native to Australia, where they had their origin back in World War I. Legend has it that wives and mothers would mail them to their soldiers in ANZAC — the Australian and New Zealand Army Corps — because, without eggs and being quite sturdy, they traveled and kept well. The best Anzac biscuit recipe, whether you like them soft and chewy or with extra bite!
Anzac Biscuits (Golden Oatmeal Cookies)
Provided by: Nagi | RecipeTin
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 7
- 1 cup plain flour ((all purpose flour))
- 1 cup rolled oats
- 1 cup desiccated coconut (, unsweetened)
- 3/4 cup white sugar (, preferably caster / superfine)
- 150g / 5oz unsalted butter
- 4 tbsp golden syrup ((Note 1))
- 1 tsp baking soda ((bicarbonate soda))
- Serving Size: 19 g
- Calories: 74 kcal
- Carbohydrate: 14.3 g
- Protein: 1.1 g
- Fat: 1.6 g
- Saturated Fat: 1.2 g
- Sodium: 56 mg
- Fiber: 0.8 g
- Sugar: 6.9 g
- Preheat oven to 180°C/350°F (160°C fan forced)
- Line 2 baking trays with baking paper.
- Mix flour, oats, coconut and sugar in a bowl.
- Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
- Pour butter mixture into flour and mix until just combined.
- Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1" apart, on prepared trays.
- Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
- Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!
Best ANZAC biscuits recipe
Total time: 45 minutes
Cook time: 45 minutes
Yields: 26 items
Number of ingredients: 8
- 125 grams (4oz) butter, chopped
- 2 tablespoons golden syrup or treacle (see tips)
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 2 tablespoons boiling water
- 1 cup (90g) rolled oats (see tips)
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (220g) firmly packed brown sugar
- 3/4 cup (60g) desiccated coconut
- Serving Size: Makes 26
- Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
- Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
- Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
- Bake for 12 minutes or until golden. Cool biscuits on trays.
Classic Anzac biscuits
Provided by: Ellie Vernon
Yields: 28 servings
Number of ingredients: 7
- • 1 cup plain flour
- • 2 cups rolled oats
- • ¾ cup white sugar
- • 125g butter, chopped
- • 2 Tbsp golden syrup
- • 2 Tbsp hot water
- • 1 tsp bicarbonate of soda
- Preheat oven to 150°C. Line 4 oven trays with baking paper
- Put flour in a large bowl and stir in oats and sugar. Step 2
- Combine butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted. Step 3
- Stir bicarbonate of soda into syrup mixture and remove from heat. Step 4
- Add warm syrup mixture to oat mixture. Step 5
- Stir until well combined. Step 6
- Shape tablespoons of the mixture into 28 balls. Step 7
- Arrange balls on prepared trays about 8cm apart.
- Press each ball lightly with your fingers to flatten slightly. Step 9
- Bake, in batches, for 18-20 minutes or until golden brown. Remove from oven and cool on trays. Serve.
Provided by: King Arthur Flour
Total time: 23 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 48 servings
Number of ingredients: 9
- 1 cup (89g) old-fashioned rolled oats
- 1 1/3 cups (160g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (149g) granulated sugar
- 1/8 teaspoon salt
- 3/4 cup shredded coconut sweetened (64g) or unsweetened (40g)
- 8 tablespoons (113g) butter*
- 2 tablespoons (43g) golden syrup or dark corn syrup
- 1 teaspoon baking soda
- 2 tablespoons (28g) water boiling
- Serving Size: 1 biscuit (14g)
- Calories: 60 calories
- Carbohydrate: 8g
- Cholesterol: 5mg
- Fiber: 0g
- Protein: 1g
- Sodium: 40mg
- Sugar: 4g
- Fat: 2.5g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Stir together the oats, flour, sugar, salt, and coconut.
- Place the butter and syrup in a small saucepan or microwave-safe container, and cook or microwave until the butter has melted and the mixture is bubbling.
- In a medium-sized bowl, combine the baking soda and boiling water, then stir in the hot butter. Be prepared: the mixture will bubble up energetically. This is why you're using a medium (rather than small) bowl.
- Stir the butter mixture into the dry ingredients.
- Drop the dough, by teaspoonfuls, onto the prepared baking sheets. A teaspoon cookie scoop works well here. Leave at least 1 1/2" between them; they'll spread a bit.
- Bake the cookies for 13 to 15 minutes, until they're a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
- Remove the cookies from the oven, and cool them right on the pan. Store, well wrapped, for a week or so at room temperature; freeze for longer storage.