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.
I used:
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
Baking soda-3/4teaspoon
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.
Note:
- 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
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Combine Oats, All purpose flour, cane sugar in a bowl and keep aside
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In a small pan melt butter with honey.
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In a bowl take the baking soda and 2 tablespoons of boiling water and mix.
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To the melted butter mixture add the baking soda mixture and mix well.The mixture will froth up a bit.
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Add this to the oats,flour mixture and mix well.
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Take tablespoons of the mixture , form balls , flatten them and place them on a baking tray lined with parchment paper
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Bake in a pre heated oven at 180 degrees for 10- 12 minutes / till done
-
Remove from oven and cool on a wire rack.
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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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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Same pinch PJ. I made these too 🙂 Love the addition of tutti frutti — makes the cookies look so colorful and inviting.
That is a wonderful bake PJ. I had absolutely enjoyed bakinf it when I had made it long back. They do have a long shelf life and that makes it comfortable as a travel snack. I love the addition of extra nuts and tutti frutti. Can’t wait to see what else is baking in your kitchen 🙂
That is a great start PJ. There is so much of history behind each of these bakes. Looking forward to see all the other bakes from your kitchen and these bikkis are too tempting. I will be making them soon
Good to see you joining us , we could not afford to miss some super bakes from you. The Bikis look terrific, with those nuts and fruits, would love to have some PJ.
This is my favourite cookie and am so glad I can make it at home now. Yours look exactly like the store bought ones…I want to grab some off the screen right now! Awaiting all your other bakes!
These ANZAC have been on my to do list for so long..wonderful to read about the history, didn’t know all that…good to have you join us PJ..
Biscuits looks awesome always love cookies with oats !!I am sure we will get some awesome recipes throughtout this Mega Marathon!!
i have started associating tutti fruti with you PJ…reminds me of he hardwork u did for the meet baking those amazing cookies…these cookies also look great
Amazing history for these cookies. I loved the Trail mix ANZAC. Very tempting. Glad you decided to join the bandwagon in the last minute 🙂
Seems like a very versatile bikki. Great recipe to start with. Awesome.
Nice reading the history behind these cookies. Looks so nicely baked. Love the funkier version too.
Thats a fantastic history behind this cookies, how wonderful they looks, feel like munching some. Beautiful pick and prefect baked Anzac biscuits.
Good to read the history behind biscuits. Story time for kids along with cookies😊. Loved you’re funkier version even more..
good read about the story behind these biscuits. I actually thought it is baked paruppu vada after seeing the first snaps. Would definitely try this.