Sunday, May 12, 2013

#103 ANZAC Biscuits

This is a delicious dessert that is popular in Australia and New Zealand. ANZAC is an acronym that stands  for Australian and New Zealand Army Corps. This biscuit has long been associated with the ANZAC since it was established during the Word War I. It is not really clear who invented the original recipe, but  it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies". ANZAC biscuits, previously known as Soldier's biscuits, is a nutritious food, lasts long and it is claimed that two wives sent these biscuits to soldiers abroad during the war. We raved about it because it is sooo delicious. It's main ingredient is oatmeal, which we always have, and luckily, we also had shredded dried coconut; having all the ingredients at home is always a good thing, especially if there is an anxious little chef in the house who cannot drive 34 miles back and forth to get the ingredients! :) This is our second biscuit made from scratch, ever. We used maple syrup for the golden syrup that is required  and stuck to the original recipe as much as we can, just added vanilla extract for flavor. It smelled great, turned out perfect and as expected, every single biscuit disappeared after a few days. :)

Yield: 24 pieces

ANZAC Biscuits


1 1/4 cups all-purpose flour
1 cup old-fashioned oatmeal
3/4 cup firmly packed light brown sugar
1/2 cup shredded dried coconut
1 1/2 teaspoon baking powder
6 tablespoons butter, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract

  1. Preheat oven to 350 F degrees. Line 2 cookie sheets with parchment paper, or grease it.
  2. In a large bowl, combine the first 5 ingredients.
  3. In a small bowl, combine the melted butter, maple syrup and vanilla extract. Pour it over the flour mixture and stir it until well blended.
  4. Using your hands, shape the dough into small balls and arrange it on the prepared cookie sheets. Press down gently on each biscuit dough to form. (refer to photos).
  5. Bake, one sheet at a time for 15 minutes or until the biscuits are golden brown.
  6. Cool and enjoy!

Eggs are omitted, because they were scarce during World War I, and because it is thought to cause the biscuit to spoil easily when shipped long distance.

Very easy to make and delicious!
Have you noticed that I never used the term "cookie" in this post?
This is because it is asked that we should never, ever call it "Anzac cookies".
Always say or write ANZAC biscuits,  it's original and historic name.

No comments:

Post a Comment