Anzac Biscuits Modified Recipes

ANZAC BISCUITS

Anzac Biscuits image

This is the kiwi version of this. The Edmonds top 20. These biscuits were baked during the first world war for the soldiers. There are no eggs in these biscuits and use ingredients we usually have in the pantry. Golden syrup can be replaced by treacle.

Provided by Toni Huls

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 30m

Yield 22

Number Of Ingredients 8

Ingredients

¾ cup rolled oats
¾ cup sweetened flaked coconut
½ cup all-purpose flour
½ cup white sugar
½ teaspoon baking powder
2 tablespoons boiling water
½ cup butter, melted
1 tablespoon golden syrup

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix oats, coconut, flour, and sugar in a bowl. Dissolve baking powder in boiling water in another bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well mixed. Drop level tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Flatten dough with a fork lightly coated with flour.
Bake in preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 10.6 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3.4 g, Sodium 48.8 mg, Sugar 5.7 g

ANZAC BISCUITS (MODIFIED)

Anzac Biscuits (Modified) image

I made these cookies to use up some ingredients - but made modifications. The original recipe called for unsweetened coconut (2 cups) - I had sweetened coconut which I used decreasing the sugar to 3/4 cup (original recipe was 1 cup sugar). Original recipe called for 3T golden syrup -- didn't have any so used 3 T maple syrup. I found the recipe on Facebook but it was submitted by Saveur Magazine. Below is my changed recipe which came out pretty good if you are a coconut fan. Want to try the recipe again as written without my modifications

Provided by ellie_

Categories Drop Cookies

Time 35m

Yield 2-3 dozen

Number Of Ingredients 8

Ingredients

2 1/4 cups oatmeal (I use slow cooking oatmeal, original recipe calls for rolled oats, but I think that is the same thin)
2 cups coconut (see description, I used sweetened, but original recipe calls for unsweetened)
1 1/2 cups flour
3/4 cup sugar (original recipe calls for 1 cup)
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons butter, unsalted
3 tablespoons maple syrup (I used pure maple syrup, original recipe calls for golden syrup which is not available where I live)

Steps:

Heat oven to 350 degrees F.
In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
Stir water and baking soda in a measuring cup or small bowl. Set aside.
Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
Stir wet ingredients into dry ingredients.
Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
Bake for 15-20 minutes or until golden.

Nutrition Facts : Calories 2151.7, Fat 122.3, SaturatedFat 88.2, Cholesterol 160.3, Sodium 1520.6, Carbohydrate 248.5, Fiber 25.6, Sugar 100.4, Protein 28.2

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

Ingredients

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 (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

Ingredients

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

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