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Anzac Biscuits
Anzac biscuits are more than just cookies - they are a piece of history. Originating from Australia and New Zealand, these sweet, chewy treats were first made during World War I by women on the home front. They sent these durable, non-perishable biscuits in care packages to their soldiers abroad. The biscuit's delightful texture comes from the combination of rolled oats, flour, sugar, butter, golden syrup, and desiccated coconut. Dipped in a cup of tea or enjoyed on their own, these biscuits are a simple yet satisfying treat that tells a tale of love and resilience.
Servings: 24 biscuits
Ingredients
- Rolled oats
- 1 cup
- Plain flour
- 1 cup
- Sugar
- 1 cup
- Desiccated coconut
- 1 cup
- Butter
- 125g
- Golden syrup
- 2 tablespoons
- Baking soda
- 1 teaspoon
- Boiling water
- 2 tablespoons
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
- In a large bowl, combine the rolled oats, flour, sugar, and desiccated coconut.
- In a small saucepan over low heat, melt the butter and stir in the golden syrup.
- In a separate bowl, mix the baking soda with boiling water. Be careful, as the mixture will fizz.
- Add the baking soda and water mixture to the butter and syrup mixture. Stir well to combine.
- Pour this liquid mixture into the dry ingredients and mix until well combined.
- Scoop tablespoon-sized portions of the mixture onto the lined baking trays. Press down on each biscuit slightly, ensuring there is enough space around each one to allow for spreading during baking.
- Bake for 15-20 minutes, or until the biscuits are golden brown.
- Allow the biscuits to cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Dietary Information
Servings: 24 biscuits • Dish Type: Dessert • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 130 • Fat: 6g • Carbs: 17g • Protein: 1g • Sodium: 55mg • Sugar: 9g
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