Blogging Marathon #75
Day – 1
Name of the Bake – ANZAC Biscuits
Country – Australia / New Zealand
Like I mentioned in the previous post, I had a list of bakes ready soon after the announcement was made .Though the list kept changing,this was the first on all the lists. I have been wanting to bake these Anzac Biscuits ever since I got the book- Field guide to cookies by Anita Chu
Origin / History:
These biscuits have a huge cultural background.It is said that the Australian and New Zealand Army Corps joined together during the World War II.Hence the name ANZAC.These forces were renowned for their services at Gallipoli, Turkey.
On April 25th ,1920, ANZAC day was declared and celebrated in Australia, New Zealand,Cooks Island, Samoa and Tonga.It has also been expanded as a memorial day in honor of the soldiers who fought the Word War I and II.
It is often been sold in reusable metal tins as a fundraiser for veterans.It is also said to be issued in the military rations in Australia.
These biscuits that are entrenched with the culture are also called Bikkis! Since they are made to last longer, perishables like eggs are not used. Also desiccated coconut is used instead of the fresh one to increase the shelf life. Treacle/ golden syrup / corn syrup is used as a binding agent. We don’t get any of these here, so I have used honey.
Quick cooking Oats – 1 cup
All purpose flour – 1 cup [ I used Whole wheat flour]
Unrefined cane sugar- 3/4 cup
Desiccated coconut- 3/4 cup
Butter 1/2 cup / 100 grams
Honey- 2 tablespoons
Step by step tutorial:
Combine Oats, all purpose flour, unrefined cane sugar,desiccated coconut in a bowl.
In a small pan, melt butter with honey. In another bowl , take the baking soda and add 2 tablespoons of the boiling water and mix. Add this to the butter mixture and mix.The mixture will bubble up slightly.
Tip the contents into the bowl with oats and flour mixture.Mix well to combine.I added a couple of tablespoons of hot water to bring the mixture together.Take tablespoons of this mixture and shape into balls. Flatten them and place on a baking sheet lined with parchment paper.
Bake in a pre-heated oven @ 180 degree C for 10 -12 minutes / till done.Remove from oven and allow to cool. Store in air tight containers.
- The original recipe uses Treacle / golden syrup. Since I don’t have access to both, I have used honey.
- You can replace regular sugar / demarara sugar instead of unrefined cane sugar
- Since the mixture is brown [because we used unrefined cane sugar], keep an eye on the cookies when they are getting baked
- Once out of the oven, they will be soft.So leave them on the tray for a few minutes and then remove them from the tray and transfer onto a cooling rack.The cookies will later become crisp.
- If it becomes soft on storage, bake again for a few minutes.
- Store in an airtight container after the biscuits have cooled completely.
There is a funkier version of this cookies where by several add-ons are mixed with the cookie dough and baked. This version is called the Trail Mix ANZAC. This is just something that was made to make the cookies even more pleasing for the kids.You can add any extra ingredient you like.
The process is the same till you mix all the ingredient together.To the dough add in your choice of ingredients.I have added chocolate chips, tutti frutti, chopped cranberries, pumpkin seeds, poppy seeds,chopped almonds. Mix well and form balls and place them on a baking sheet liked with parchment paper. Flatten them
Bake in a pre heated oven at 180 degree C for 10 minutes.Once done, remove from oven and let the cookies sit on the tray for a few minutes. If removed at once, they will crumble. After 10 minutes or so, gently remove the cookies from the tray and place on a cooling rack. Store in air tight containers once they are completely cool
The cookies will be very soft once they are out of the oven.But will turn crisp on cooling. Keep an eye out after 8 minutes. The baking time will depend on the size and thickness of the cookies.
The fiber filled, travel hardy biscuits ,entrenched in the culture , are the national favorites in Australia and New Zealand.
- 1 cup Oats Quick Cooking
- 1 cup All purpose flour
- 3/4 cup Unrefined cane sugar
- 3/4 cup Desiccated coconut
- 1/2 cup Butter
- 3/4 teaspoon Baking Soda
- 2 tablespoons Honey
Combine Oats, All purpose flour, cane sugar in a bowl and keep aside
In a small pan melt butter with honey.
In a bowl take the baking soda and 2 tablespoons of boiling water and mix.
To the melted butter mixture add the baking soda mixture and mix well.The mixture will froth up a bit.
Add this to the oats,flour mixture and mix well.
Take tablespoons of the mixture , form balls , flatten them and place them on a baking tray lined with parchment paper
Bake in a pre heated oven at 180 degrees for 10- 12 minutes / till done
Remove from oven and cool on a wire rack.
Store the extra biscuits in an airtight container.
You can replace regular sugar / demarara sugar instead of unrefined cane sugar Treacle / golden syrup is originally used. I don't have access to both so I have used honey Since the mixture is brown [because we used unrefined cane sugar], keep an eye on the cookies when they are getting baked Once out of the oven, they will be soft and will later be crisp. If it becomes soft on storage, bake again for a few minutes. Store in an airtight container after the biscuits have cooled completely.