Anzac Biscuits Ii Recipes

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ANZAC BISCUITS (AUSTRALIAN COCONUT-OAT COOKIES)



Anzac Biscuits (Australian Coconut-Oat Cookies) image

Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1.

Provided by Allrecipes Member

Categories     Australian Cookies

Yield 12

Number Of Ingredients 8

1 cup quick cooking oats
¾ cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda
1 cup white sugar
½ cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Steps:

  • Mix oats, flour, sugar and coconut together.
  • In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
  • Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
  • Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 32.9 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 174.3 mg, Sugar 18.9 g

ANZAC BISCUITS



ANZAC Biscuits image

Categories     Cookies     Bake

Yield makes about 2 1/2 dozen

Number Of Ingredients 9

2 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats
1 1/2 cups sugar
1 cup unsweetened shredded coconut
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons Lyle's Golden Syrup
3/4 teaspoon baking soda
6 tablespoons boiling water

Steps:

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, combine flour, oats, sugar, coconut, and salt.
  • In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; it will bubble up considerably.)
  • Add butter mixture to dry ingredients and stir to combine. Using a 1 1/2-inch ice-cream scoop or rounded tablespoon, drop balls of dough onto prepared baking sheets, about 2 inches apart. Flatten with the heel of your hand.
  • Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

ANZAC BISCUITS II



Anzac Biscuits II image

I lived in Australia for a few years. Very good, simple cookie.

Provided by Allrecipes Member

Categories     Australian Cookies

Yield 9

Number Of Ingredients 7

2 ⅛ cups rolled oats
⅝ cup white sugar
½ cup butter
1 tablespoon golden syrup
1 teaspoon baking soda
4 teaspoons boiling water
1 ¼ cups all-purpose flour

Steps:

  • In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together.
  • Place spoonfuls of mixture onto a greased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 41.8 g, Cholesterol 27.1 mg, Fat 11.6 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 215.4 mg, Sugar 14.7 g

ANZAC BISCUITS



Anzac biscuits image

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dinner, Snack, Treat

Time 35m

Yield Makes 20

Number Of Ingredients 7

85g porridge oat
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
  • Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
  • Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium

ANZAC BISCUITS III



Anzac Biscuits III image

Traditional Australian recipe, handed down from my mother. Originally, these delicious bikkies (biscuits) were lovingly baked and sent in care packages to our soldiers at war. I am an Aussie living in Japan, so I know the substitutions work because I have had to use them!!

Provided by Aussie Gal

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 9

1 cup quick cooking oats
1 cup all-purpose flour
1 cup dry unsweetened shredded coconut
1 cup brown sugar
2 teaspoons ground ginger
1 ½ teaspoons baking soda
2 tablespoons boiling water
½ cup butter
1 tablespoon golden syrup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
  • Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 16.9 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 110.8 mg, Sugar 9.5 g

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