Damon Mcknight
Anzac biscuits are a popular Australian treat, often considered the national cookie for Australia and New Zealand. The biscuits are made with rolled oats, coconut, and sweet golden syrup, and are typically baked until crunchy and golden. The recipe is simple and versatile, accommodating those who prefer their biscuits soft and chewy. Anzac biscuits are particularly significant as they were originally made to send to the Australian and New Zealand Army Corps (ANZAC) soldiers serving in Gallipoli during World War I. They were designed to stay fresh during the long journey overseas and are now commonly prepared to commemorate Anzac Day on April 25.
| Characteristics | Values |
|---|---|
| Texture | Crunchy or chewy |
| Ingredients | Rolled oats, coconut flakes, sugar, butter, golden syrup, flour, bicarbonate of soda, water |
| Taste | Sweet, toffee caramel |
| Baking time | 8-12 minutes |
| Baking temperature | 325°F, 350°F, 175°C, 180°C |
| Storage | Stays fresh for 1-2 weeks in an airtight container |
| Calories | 74 |
| Carbohydrates | 14.3g |
| Protein | 1.1g |
| Fat | 1.6g |
| Saturated Fat | 1.2g |
| Sodium | 56mg |
| Potassium | 30mg |
| Fiber | 0.8g |
| Sugar | 6.9g |
| Iron | 0.5mg |
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What You'll Learn
History of Anzac biscuits
The Anzac biscuit is a sweet biscuit made using rolled oats, flour, sugar, butter or margarine, golden syrup, baking soda, boiling water and optionally desiccated coconut. They are popular in Australia and New Zealand and have long been associated with the Australian and New Zealand Army Corps (ANZAC), established in World War I.
The origin of Anzac biscuits is contested between Australia and New Zealand. The first known recipe for the biscuit significantly predates the formation of the ANZAC Corps, and many early recipes differ from the modern version. For example, historical recipes have included non-traditional ingredients such as eggs, fruit, and jam. The earliest known recipe combining the words 'Anzac' and 'biscuit' is a recipe from 1916 for "ANZAC ginger biscuits" published in the Perth edition of The Sunday Times. However, this recipe does not mention oats, which are present in modern Anzac biscuits. The first recipe for "Anzac Biscuits" appears in an Australian publication, the War Chest Cookery Book (Sydney, 1917), but again, this recipe was for a different biscuit.
The Anzac biscuit is thought to have been sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. However, this origin story is largely considered a myth. While women were sending biscuits and other comforts to their men on the front lines, it is unlikely that they were Anzac biscuits as we know them today. The shredded coconut in the recipe, for example, would probably have become rancid in transit. The first recipe that resembles the modern Anzac biscuit was published in the Brisbane Sunday Mail on June 26, 1927.
Anzac biscuits are still used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL). In the lead-up to Anzac Day, special collectors' old-style biscuit tins with World War military artwork are usually produced and sold in supermarkets, in addition to the standard plastic packets available all year. The word "Anzac" is legally protected, and there are restrictions on how it can be used commercially.
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Ingredients
The traditional Australian Anzac biscuit is made with rolled oats, coconut flakes, sugar, butter, and golden syrup. The combination of these ingredients creates a sweet, crunchy biscuit.
Golden syrup is an indispensable ingredient in the UK and Australia, with a toffee caramel flavour. It can be substituted with honey or maple syrup, which will result in a different flavour profile, but will still work well.
Rolled oats are the primary ingredient in Anzac biscuits, giving them their unique texture and wholesome goodness. Coconut is another key ingredient, adding a subtle sweetness and a chewy texture to the biscuits.
Sugar is used in Anzac biscuits, with some recipes calling for both caster and brown sugar. The quantity of sugar can be adjusted to personal preference, with some opting to reduce the amount to half a cup.
Butter is an essential ingredient, providing a rich, buttery flavour and contributing to the crisp texture of the biscuits. It is melted and combined with the golden syrup, creating a smooth mixture that binds the dry ingredients together.
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Mixing the dough
To make the dough for Anzac biscuits, start by preheating your oven to 180°C/350°F. Grease two large oven trays and line them with baking paper.
In a large mixing bowl, whisk together the dry ingredients: flour, oats, coconut flakes, brown sugar, granulated sugar, and salt. You can adjust the sugar quantity to your taste, and if you don't have brown sugar, you can substitute it with caster sugar.
In a separate medium or small saucepan, melt the butter over low heat. Once melted, stir in the golden syrup. You can use honey or maple syrup instead of golden syrup if you prefer, or if that's what you have available. Lyle's Golden Syrup is a popular brand in the UK and US. Stir in the combined soda and water, and then the remaining ingredients.
Now, pour the wet mixture over the dry ingredients in the large bowl. Stir gently to combine and form a dough. The dough should be firm enough to roll into balls without sticking to your hands, but still pliable and wet enough to flatten without crumbling. If your dough is too sticky, add a little more flour. If it's too dry, add some more melted butter. Don't worry too much about getting the consistency perfect, as this is a forgiving biscuit dough.
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Shaping the biscuits
The biscuits will need to bake for around 8-12 minutes, depending on your oven and the texture you want to achieve. For a chewier biscuit, take them out of the oven when they are pale golden and still quite soft. For a crunchier biscuit, leave them in a little longer, until they are a darker shade of golden.
Once the biscuits are baked, leave them on the tray for 5 minutes, during which time they will darken and set. Then, transfer them to a wire rack to cool completely. They will seem soft while they are still warm, but they will harden as they cool.
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Baking and storing
Baking
Preheat your oven to 180°C/350°F or 175°C. Grease two large oven trays and line them with baking paper. Roll level tablespoons of the mixture into balls and place them 2-5 cm apart on the lined trays, then flatten them slightly. Bake for 8-15 minutes until pale golden and quite soft. The baking time depends on how crunchy or chewy you like your biscuits. For a chewier texture, bake for a shorter time.
Leave the biscuits on the tray for 5 minutes, where they will darken and set enough to be lifted to a wire rack to cool completely. The crunchy cookies will seem soft while warm but will harden as they cool.
Storing
Anzac biscuits can last for up to 2 weeks stored in an airtight container, but their texture diminishes over time. Crunchy cookies will stay crunchy for about a week before beginning to soften, and chewy cookies will lose their crisp edges. If the biscuits go soft, they can be crisped up in the oven – 5 minutes at 180C / 350F.
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Frequently asked questions
Anzac biscuits are a popular Australian and New Zealand sweet cookie made with rolled oats, coconut flakes, sugar, butter, and golden syrup. Anzac stands for Australian and New Zealand Army Corps and these biscuits were originally made to send to the soldiers serving in Gallipoli during World War I.
Australian Anzac biscuits can last for up to 2 weeks when stored in an airtight container. However, their texture diminishes over time. Crunchy cookies will stay crunchy for about a week before beginning to soften, and chewy cookies will lose their crisp edges.
Preheat your oven to 325°F or 350°F. Grease a baking sheet or line it with parchment paper.
To make Australian Anzac biscuits, you will need rolled oats, coconut flakes, sugar (caster and brown), butter, golden syrup, flour, and baking soda.
