ANZAC BISCUITS

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These biscuits (cookies in America) are called Anzacs because they were baked by Australian women and sent to their ANZAC soldier sons/husbands serving in Europe and Middle east during WW I. It was more like 2 months before they were received back then, so they certainly do travel well! :-) ** Please note that 1 Australian Tablespoon = 20 mls whereas in most others countries it = 15 mls. Anzac Biscuits

Provided by kitka9

Categories     < 30 Mins

Time 25m

Yield 12-24 cookies, 12 serving(s)

Number Of Ingredients 8

1 cup rolled oats (oatmeal in USA)
1 cup plain flour
1/2 cup sugar
3/4 cup desiccated coconut
1 tablespoon golden syrup (can substitute corn syrup, I believe)
125 g butter (4 oz)
1/2 teaspoon bicarbonate of soda (baking soda)
1 tablespoon water, boiling

Steps:

  • Mix oats, flour, sugar and coconut together.
  • Melt syrup and butter together.
  • Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients.
  • Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes.
  • Good luck.

Akko
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Meh.


Shakeel Naaz
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These biscuits were a bit too dry for my taste. I think I might have overcooked them. The flavor was good, but the texture was a bit off.


Mohammed Harunur Rashid
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I've tried many Anzac biscuit recipes, but this one is definitely the best. The biscuits turned out golden brown and had a wonderful crunch. The flavor was spot-on, with a perfect balance of sweetness and saltiness. I'll be using this recipe from now


marwan akoury
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These Anzac biscuits were an absolute delight! The recipe was easy to follow and the texture of the biscuits was perfect - crispy on the outside, chewy on the inside. The combination of oats, coconut and golden syrup gave them a unique and delicious


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