A quintessential Australian cookie, the Anzac biscuit, has stolen my coronary heart. These oat and coconut cookies have an irresistible buttery caramel taste from the mix of butter, brown sugar, and honey. This mix places them in my favourite class of cookies—ones which can be acceptable to have at breakfast.
With the identical recipe, I can select whether or not to bake them crunchy or chewy. They’re simple, too. There’s no creaming the butter or chilling the dough, and also you don’t even should crack an egg.
The most effective half is that they maintain for a few weeks, so I can cover them away in my snack cabinet and luxuriate in them over an extended time period. I can have only one or two to dunk in my espresso or tea every day with no stress to complete all of them earlier than they go stale—though they have a tendency to vanish shortly all the identical.
The Historical past of Anzac Biscuits
Anzac biscuits are a preferred oat and coconut cookie in Australia and New Zealand. Anzac is an acronym for the Australian and New Zealand Military Corps, created throughout World Conflict I. It’s stated that these biscuits have been despatched to troopers overseas in the course of the warfare as a result of they saved so nicely, even throughout lengthy transportation at sea.
These days, they’re made for Anzac Day, just like Veteran’s Day within the US. It’s commemorated on April 25, the anniversary of the touchdown of Australian and New Zealand troops at Gallipoli, Turkey, in 1915. It was the nations’ first main army motion throughout World Conflict I.
Merely Recipes / Mark Beahm
Crunchy vs. Chewy
Aussies have an unsettled debate about whether or not Anzac biscuits must be crunchy or chewy. I’ve examined each, and whereas I’m firmly on crew chewy, I’ve included directions for many who desire a crunchy cookie.
Nevertheless, I need to admit that crunchy cookies are closest to the unique Anzac biscuits baked for troopers overseas since they’d journey higher. Plus, they remind me of the Hobnob biscuits that I miss from my time residing in London.
Changing Golden Syrup With Honey
Anzac biscuits are historically made with golden syrup, a byproduct of sugar refining first bought within the UK within the late 1800s. It’s an indispensable ingredient within the UK and Australia and has a toffee caramel taste.
Many grocery shops promote Lyle’s Golden Syrup within the baking aisle, or you could find it on-line. I name for honey in these Anzac biscuits as a result of it’s the best to search out in American supermarkets, and I all the time have a jar in my cabinet, however you should utilize both interchangeably on this recipe.
Merely Recipes / Mark Beahm
Cook dinner Mode
(Maintain display awake)
1 cup (120g) all-purpose flour
1 cup (100g) rolled oats
1 cup (85g) desiccated coconut
1/2 cup (107g) packed mild brown sugar
1/2 cup (100g) granulated sugar
1/2 teaspoon kosher salt
1/2 cup (113g) unsalted butter
2 tablespoons honey or golden syrup
1/2 teaspoon baking soda
1 tablespoon water, plus extra if wanted
Preheat the oven to 325°F.
Organize racks within the backside and high third of the oven. Line 2 giant baking sheets with parchment paper. In the event you solely have one baking sheet, bake the cookies in 2 batches.
Mix the dry elements:
In a big mixing bowl, whisk collectively the flour, oats, coconut, brown sugar, granulated sugar, and salt.
Merely Recipes / Mark Beahm
Warmth and mix the remaining elements:
Warmth the butter and honey in a small saucepan set over medium warmth, stirring till the butter has melted.
Add the baking soda and water and stir to mix. The combination could fizz up because the baking soda reacts to the honey.
Merely Recipes / Mark Beahm
Make the dough:
Pour the butter combination into the flour combination. Combine with a rubber spatula till simply mixed. The dough will look crumbly however ought to stick collectively when squeezed in your palm. If it’s too crumbly, add one other tablespoon of water.
Merely Recipes / Mark Beahm
Merely Recipes / Mark Beahm
Scoop and bake:
Scoop heaping tablespoons of dough and roll into balls. Organize cookies on the lined baking sheets, spacing them about 2 inches aside.
Bake the cookies for 15 to twenty minutes, rotating the pans from high to backside and again to entrance midway via. quarter-hour will yield cookies with crisp edges and a chewy middle, whereas 20 minutes will yield crunchy cookies. At quarter-hour, the cookies shall be golden across the edges, and at 20 minutes, they are going to be deep golden.
Merely Recipes / Mark Beahm
Merely Recipes / Mark Beahm
Cool:
Permit the cookies to chill on the baking sheet for five minutes earlier than transferring them to a wire rack to chill utterly. The crunchy cookies will appear comfortable whereas heat however harden as they cool.
Anzac biscuits can final for as much as 2 weeks saved in an hermetic container, however their texture diminishes over time. Crunchy cookies will keep crunchy for a couple of week earlier than starting to melt, and chewy cookies will lose their crisp edges.
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Merely Recipes / Mark Beahm
Vitamin Details (per serving)
147
Energy
6g
Fats
22g
Carbs
1g
Protein
Present Full Vitamin Label
×
Vitamin Details
Servings: 20
Quantity per serving
Energy
147
% Every day Worth*
6g
8%
Saturated Fats 4g
20%
12mg
4%
78mg
3%
22g
8%
Dietary Fiber 1g
4%
Complete Sugars 14g
1g
Vitamin C 0mg
0%
Calcium 10mg
1%
Iron 1mg
3%
Potassium 50mg
1%
*The % Every day Worth (DV) tells you the way a lot a nutrient in a meals serving contributes to a each day weight-reduction plan. 2,000 energy a day is used for normal diet recommendation.
Vitamin data is calculated utilizing an ingredient database and must be thought of an estimate. In instances the place a number of ingredient alternate options are given, the primary listed is calculated for diet. Garnishes and non-compulsory elements will not be included.
