Lyla Lindsey
Anzac biscuits are a popular Australian treat, often considered the national cookie of Australia and New Zealand. They are typically made with rolled oats, coconut flakes, sugar, butter, and golden syrup. The cookies are said to have originated during World War I, when they were sent to soldiers abroad due to their long shelf life. The name Anzac is an acronym for the Australian and New Zealand Army Corps, and the biscuits are traditionally made for Anzac Day, a joint public holiday commemorating the Gallipoli landings during World War I. While there is some debate over whether the biscuits should be crunchy or chewy, the classic recipe produces a perfectly crunchy, golden cookie.
| Characteristics | Values |
|---|---|
| Country of Origin | Australia and New Zealand |
| Texture | Chewy, Crispy, Crunchy |
| Taste | Sweet, Salty |
| Ingredients | Rolled oats, Coconut flakes, Sugar, Butter, Golden syrup, Flour, Salt, Baking soda, Water |
| Baking Temperature | 325°F to 350°F (175°C to 180°C) |
| Baking Time | 8-15 minutes |
| Baking Equipment | Oven, Baking sheet/tray, Parchment paper, Mixing bowl, Saucepan, Wire rack |
| Storage | Airtight container, Lasts up to 2 weeks |
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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. Anzac biscuits 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 same publication included the first two recipes for biscuits resembling modern Anzac biscuits, under the names "Rolled Oats Biscuits" and "Biscuits".
Another source claims that the first recipe for what we would recognize as Anzac biscuits did not appear until 1927. This recipe was published in the Brisbane Sunday Mail and included the now-familiar ingredients of oats, golden syrup, and coconut. However, this recipe also came a decade after the war ended, and it is unlikely that these biscuits were shipped overseas to soldiers due to the perishable nature of some of the ingredients.
Instead, it is thought that the association with ANZACs may have arisen because similar biscuits were sent in care packages from women's groups to soldiers abroad. The ingredients used in Anzac biscuits do not spoil easily, and the biscuits kept well during naval transportation. The biscuits provided a welcome alternative to the hardtack biscuits that were a staple of soldiers' rations, which were notoriously unpalatable.
Today, the word "Anzac" is legally protected, and commercial production of Anzac biscuits is highly regulated. They must be referred to and sold as Anzac "biscuits" or "slice" and never as "cookies". While it is acceptable to substitute ingredients to cater to dietary requirements, there are restrictions on making substantial modifications to the traditional recipe.
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Ingredients and alternatives
The ingredients for Australian Anzac cookies are typically rolled oats, coconut flakes, sugar, butter, and golden syrup. Some recipes also call for flour, brown sugar, granulated sugar, and salt.
It is important to note that the Department of Veterans' Affairs (DVA) in Australia states that Anzac biscuits cannot be called "Anzac cookies". The only other accepted name is "Anzac slice". This is due to the cultural significance of the word "Anzac", which is an acronym for the Australian and New Zealand Army Corps from World War I. Regulations state that deviations from the generally accepted form, such as adding chocolate or fruit, are not permitted if the treat is still being referred to as an "Anzac biscuit". However, substitutions for dietary requirements are allowed.
Golden syrup is considered a key ingredient in Anzac biscuits, but it can be substituted with honey, date syrup, or other easily accessible alternatives. The type of oats can also be varied, with quick oats and rolled oats both being used. For those who prefer salty-sweet cookies, a bit of extra salt can be added before baking.
The texture of Anzac biscuits can be varied by adjusting the baking time. For a chewy texture, bake for a shorter duration, and for a crunchier biscuit, bake for a longer period.
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Mixing the dough
To make the dough for Anzac biscuits, start by preheating your oven to 325°F. Next, line two large baking sheets with parchment paper. If you only have one baking sheet, you can bake the cookies in two batches.
In a large mixing bowl, whisk together the dry ingredients: flour, oats, coconut, sugar, and salt. You can use either brown sugar or a combination of caster and packed brown sugar, depending on your preference. The amount of sugar can also be adjusted to suit your taste; some recipes call for 1/2 cup of sugar, while others use more.
In a separate small saucepan, heat the butter and syrup (either golden syrup or honey) over medium heat, stirring until the butter has melted. Some recipes also suggest adding an extra tablespoon of hot water at this stage if the mixture is too dry.
Once the butter and syrup are combined, add the baking soda and water to the saucepan and stir to combine. The mixture may fizz up as the baking soda reacts with the syrup or honey.
Now it's time to combine the wet and dry ingredients. Pour the butter-syrup mixture into the large mixing bowl with the dry ingredients. Stir the mixture gently until everything is well combined. The dough for Anzac biscuits is now ready to be shaped and baked!
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Shaping and baking the cookies
Next, roll level tablespoons of the mixture into balls, placing them about 2 inches (5 cm) apart on the lined trays. You should then flatten them slightly. Bake the cookies for 8 to 15 minutes, depending on how crunchy or chewy you want them. The cookies are done when they are a deep mahogany brown. The crunchy cookies will seem soft while warm but will harden as they cool.
Once the cookies are done, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Properly stored in an airtight container, Anzac biscuits can last for up to 2 weeks, although their texture will diminish over time. Crunchy cookies will remain crunchy for about a week before starting to soften, and chewy cookies will lose their crisp edges.
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Storing the cookies
Storing Anzac cookies
Anzac cookies can be stored in an airtight container for up to two weeks. However, it's important to note that their texture will change over time, with crunchy cookies staying crunchy for about a week before beginning to soften, and chewy cookies losing their crisp edges. To extend the shelf life of the cookies, they can be frozen for longer storage.
When preparing the cookies for storage, it is important to let them cool completely before placing them in the container. This helps to prevent moisture buildup, which can cause the cookies to become soggy. It is also recommended to use a container that is specifically designed for food storage, as it will be made of materials that are safe for contact with food items.
To maintain the freshness of the cookies, it is best to store them at room temperature in a cool, dry place. Exposure to heat or sunlight can cause the cookies to spoil faster. If storing in a warm environment, it is recommended to place the container in a cool, dark cabinet or pantry to protect the cookies from deterioration.
Additionally, it is important to ensure that the cookies are completely sealed within the container. This prevents air and moisture from entering and affecting the quality of the cookies. If the container is not airtight, the cookies may become stale or soggy, compromising their texture and taste.
By following these storage guidelines, you can ensure that your Anzac cookies remain fresh and enjoyable for as long as possible, making them a delightful treat whenever you crave them.
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Frequently asked questions
You will need rolled oats, coconut flakes, sugar, butter, and golden syrup.
Preheat your oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper. Mix together oats, sugar, flour, and coconut in a large bowl. Set aside. Melt together butter and golden syrup in a small saucepan over low heat. Combine boiling water and baking soda in a small bowl, then add to the melted butter mixture. Pour over the oat mixture and mix until well combined. Roll level tablespoons of the mixture into balls; place 2.5cm (1in) apart on the lined trays, then flatten slightly. Bake for 15 minutes or until golden.
Australian Anzac biscuits can last for up to 2 weeks when stored in an airtight container, but their texture diminishes over time. Crunchy biscuits will remain crunchy for about a week before starting to soften, and chewy biscuits will lose their crisp edges.
