Anzac Biscuits



This was the first biscuit (cookie) recipe I ever made in New Zealand, from the first cookbook I ever owned (it was given to me by my school mate when I moved into my first apartment as a housewarming gift!). A simple staple in every Kiwi kitchen, the Anzac biscuit carries much history and nostalgia, commemorating ANZAC Day, where Australian and New Zealand Army Corps landed in Gallipoli at pre-dawn on April 25, 1915. Many stories surround this humble biscuit, but for me, it brings back fond memories of making friends with my first oven. It is a very forgiving dough - add a little more flour if it is too wet, or a little more melted butter if it is too dry. Using golden syrup is key to calling these Anzac Biscuits, but you can substitute with honey (the flavour and texture might change, as it reacts differently to heat) and reduce the sugar for a less sweet bite. This crunchy (or chewy, depending on your bake-time) biscuit is a great one to make with your little ones, and it very deliciously turns magical when a scoop of vanilla ice cream is added to make an ice-cream sandwich!


Anzac Biscuits


Yield: 28 cookies

Tools Required

  • Kitchen scale


Preparation:


Line several sheet pans with parchment paper.


Ingredients:


170g all purpose flour

110g rolled oats (not instant - it has a different rate of absorbing liquid)

110g unsweetened desiccated coconut

1/2 teaspoon salt

150g unsalted butter

90g golden syrup

180g raw sugar

1/2 teaspoon baking soda

1 tablespoon water



Method:


Preheat the oven to 325F.


Whisk all the dry ingredients together in a medium bowl, set aside.

Over medium heat, melt the butter, golden syrup and raw sugar until the sugar dissolves.

Once dissolved, take it off the heat, cool slightly, about 2 minutes.

Add the baking soda and water, and mix thoroughly, the colour will start changing - you will see it lightening.

Add the butter mixture into the dry ingredients and mix with a wooden spoon until a dough is formed.

Using a tablespoon, measure out about 24 to 28 portions. Place on a prepared sheet, leaving a good 3cm in between each ball. Press to flatten slightly.

Bake on a tray in the preheated oven for about 10 minutes. Rotate and add another 5 minutes or so to the baking time, until just golden.

After a minute or so out of the oven, use a small metal bowl, upside down, place on the cookie and move it in a circular motion, to shape out the cookie, if you like.

Cool on a wire rack.

Baking time can vary. If you would like a biscuit with a little more chew, refrain from flattening too much prior to baking, and bake for a couple of minutes less.

*Baking time will vary for each oven, and also for the desired chewiness of the cookie! Keep a close eye during the last few minutes!



Storage


This cake keeps for 2 weeks, in an airtight container, at room temperature.








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