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    Home » By Ingredient » Nuts » Almonds

    Published: Sep 16, 2014 · Modified: May 6, 2023 by Usha Rao

    New Zealand - Anzac Biscuits

    Anzac biscuits are very popular in Australia and New Zealand. These biscuits have a history and it is always interesting to know how the food got a name and the history behind it. During World War 1, soldiers wives made these biscuits and sent them to their husbands stationed abroad. Australia New Zealand army corp (ANZAC) was formed during World War 1 and hence these biscuits have always been associated with ANZAC. These biscuits are made during ANZAC day as a fundraising food due to its association with the military. Anzac day is a day dedicated to remember all Australians & New Zealanders who served and died in all the wars and peace keeping missions.

    Australian Food, New Zealand Food, Blogging Marathon, Around the World in 30 Days with ABC Cooking, Cookies,

    Anzac cookies are sweet biscuits prepared with rolled oats, flour, coconut, golden syrup and hot water. Ingredients used in these cookies have a long shelf life and hence were good to send abroad during the war. Also, these biscuits do not have eggs as there was a shortage of eggs during World War 1 as most of the poultry farmers went off to war and there weren’t many farmers around to take care of the poultry farms. Also, omitting eggs give these biscuits a long shelf life. I had initially put these cookies down for Australia and hokey pokey ice cream for New Zealand. Then I found another recipe for A and saved these cookies for a baking event. My plan was to make hokey pokey ice cream when my niece visited us in June but that did not quite work out as her trip was cut short. Kokey pokey ice cream, the name is so cool, right? More than for the flavor of the ice-cream, I wanted to make it as it had a cool name! 😉 Since I did not want to make desserts for this theme, I settled for Anzac biscuits/cookies which are much healthier than the ice-cream. I know, I know, even these biscuits have sugar but it is ok to break the rules once in a while, that too when the rule is self imposed.. 🙂

    Australian Food, New Zealand Food, Blogging Marathon, Around the World in 30 Days with ABC Cooking, Cookies,

    I made half the recipe as Mr.U was not interested in eating sugar. However, one day he wanted to eat some sweet and chose these biscuits over bourbon biscuits. Initially he was reluctant to taste but when I told him the ingredients that went into it, he did not mind eating one. The first picture on white background was taken the same day I baked the biscuits. The other two, the one with blue napkin and yellow napkin were taken one or two days later. I took those pictures for the 30 days to better pictures that I signed up for last month. It was interesting to see the varied views I got for these two pictures. Of all the members who left a comment, they were split in half. Half of them liked the blue napkin and the other half liked the yellow napkin picture.

    Australian Food, New Zealand Food, Blogging Marathon, Around the World in 30 Days with ABC Cooking, Cookies,

    Source: Annabel
    Total Time: 30 – 40 minutes
    Preparation: 15 – 20 minutes
    Baking Time: 15 – 18 minutes
    Yields: 15

    Ingredients:

    • ½ cup Rolled Oats (I used Old Fashion Oats)
    • ½ cup Flour
    • ½ cup Soft Brown Sugar (I used Dark Brown Sugar)
    • ½ cup Desiccated Coconut (I used coconut flakes from the Indian store)
    • ¼ cup Silvered Almonds (opt)
    • ¼ cup Raisins (opt)
    • 1 tbsp. Golden Syrup
    • 63 grams Butter (½ stick + 1 to 1 ½ tsp.)
    • 1 tbsp. Water
    • ¼ tsp. Baking Soda

    Preparation:

    • Preheat the oven 160 C / 320 F.
    • Line one large baking sheet with parchment or baking paper. I did not use it as I wanted get a used look to my nonstick sheets. Those old used baking sheets make a great background in food pictures. 🙂
    • Combine oats, flour, brown sugar, coconut, almonds and raisins if using in a large bowl.
    • Heat together butter, golden syrup and water on low – medium flame until butter melts. Add soda to the butter mixture.
    • Add melted butter to dry ingredients and mix until well combined.
    • Roll the biscuit dough into 15 small balls. Slightly smaller than golf ball and place on the baking / cookie sheets giving enough room for spreading. I used my clean hands to roll the balls.
    • Lightly flatter each ball with fork or damp fingers.
    • Bake until golden brown, 15 – 18 minutes. In my oven it was 15 minutes. 10 – 11 minutes into the baking, my apartment was filled with the aroma of freshly baked biscuits!
    • Cool the biscuits on the trays and store in an air tight container. Biscuits will harden as they cool. Anzac biscuits will keep good for 2 weeks but I finished them all in 2 – 3 days. I must tell you, these biscuits are addictive.

    Events - This goes to Bake Fest # 35 hosted by Nalini, an event start by Vardhini.
    BakeFest

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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    Reader Interactions

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    1. Priya Srinivasan says

      November 22, 2014 at 11:08 am

      Lovely cookies usha! i like picture with blue napkin, gives a cool feeling!!! 🙂

      Reply
    2. saras says

      November 07, 2014 at 8:29 pm

      Never heard about Hokey pokey ice-cream but it name make it more interesting and Cookies looks great..Please link your post to below address
      http://www.sarasyummybites.com/2014/11/anzac-biscuits.html

      Reply
    3. PJ says

      October 31, 2014 at 9:45 am

      Nice to read the history behind the dish and I prefer the ones with the blue napkin 🙂

      Reply
    4. themadscientistskitchen says

      October 13, 2014 at 10:39 pm

      Loved the history. Delicious cookies.

      Reply
    5. Chef Mireille says

      October 05, 2014 at 9:52 pm

      love learning about the history behind these cookies

      Reply
    6. Harini says

      September 17, 2014 at 7:46 pm

      Very homey kind of a cookie, Usha. Love the picture with the blue napkin too 🙂

      Reply
    7. Pavani says

      September 16, 2014 at 10:16 pm

      Simple and yummy looking cookies. Hokey pokey ice cream sounds very intriguing. I've to now look for the recipe now 🙂

      Reply
    8. Vaishali Sabnani says

      September 16, 2014 at 12:44 pm

      Wow..wonderful and glad you finally posted:)). Tell me can we substitute the butter with oil...I would like to make it vegan.
      I have a similar recipe which has oil..but I would like to try this version too.

      Reply
      • MySpicyKitchen says

        September 16, 2014 at 4:38 pm

        Vaishali, I think you can make it with oil. I saw an Anzac recipe that was made with oil. Will share the link if I find it.

        Reply
    9. Varada says

      September 16, 2014 at 9:38 am

      I had these in my list for another event but never made them. The crunchy crusts look so good. I liked both the pictures the yellow and blue napkin.

      Reply
    10. Suma Gandlur says

      September 16, 2014 at 8:38 am

      I guess yummy cookies. I wanted to start this marathon with them but Argentina came in between. 🙂 I prefer the blue napkin cookies since I can see the texture/cookies better.

      Reply
    11. Priya says

      September 16, 2014 at 8:37 am

      Crunch munchy cookies, super prefect to munch with a glass of milk, fibre rich cookies definitely.

      Reply
    12. cookingwithsapana says

      September 16, 2014 at 8:26 am

      I also wanted to make them but couldn't . Your cookies looks so perfectly baked..

      Reply
    13. Srivalli says

      September 16, 2014 at 5:50 am

      I was eyeing this recipe too, I loved all your pictures..no doubt abt it..

      Reply
    14. Pradnya says

      September 16, 2014 at 12:37 am

      yummy looking cookies..i have similar recipe but never knew what I made was Anzac, one way or other knowledge is improving big time this mega run.

      Reply
    15. Manjula bharath says

      September 16, 2014 at 12:07 am

      oh wow such a fibrous and healthy cookie they are 🙂 you have perfectly baked them, they looks fabulous and i wiud love to grab some right now !!

      Reply

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