Anzac Biscuits
By David PazmiñoPublished on December 7, 2020
Time
1 hour, plus 45 minutes cooling
Yield
Makes 24 biscuits
Ingredients
Before You Begin
Golden syrup is important to achieving the proper appearance and texture in these biscuits. Look for Lyle's brand in the baking aisle of your supermarket or with the honey. Regular old-fashioned rolled oats work best here. Do not use extra-thick rolled oats; they will make a dry, tough biscuit. To ensure that the biscuits spread properly, weigh the flour and oats.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, and salt together in medium bowl. Add oats and coconut and whisk to combine evenly, breaking up any coconut clumps.
- Heat butter and golden syrup in medium saucepan over medium heat, stirring occasionally, until butter is melted and mixture begins to bubble, 2 to 3 minutes. Meanwhile, stir hot water and baking soda in small bowl until combined. Off heat, stir baking soda mixture into butter mixture (mixture will foam and bubble). Add flour mixture to saucepan and stir until evenly combined.
- Divide dough into 24 equal portions, about 1 mounded tablespoon each (or use #40 portion scoop or weigh out 1 ounce or 28 grams per portion), stirring remaining dough after first 12 portions to ensure even distribution of oats. Space rounded portions evenly on prepared sheets, 12 portions per sheet. Let dough portions rest until surface is slightly dry to touch, about 5 minutes. Using fork, gently press each portion into 2-inch disk. (Rinse and dry fork if it becomes sticky.)
- Bake biscuits, 1 sheet at a time, until orange-brown and edges are set, 10 to 12 minutes, rotating sheet after 5 minutes. Let biscuits cool completely on sheet, 45 minutes to 1 hour. Use wide metal spatula to remove biscuits from sheets. (Biscuits can be stored in airtight container for up to 1 week.)
Time
1 hour, plus 45 minutes coolingYield
Makes 24 biscuitsIngredients
Ingredients
Ingredients
Why This Recipe Works
Both a distinct symbol of patriotism in New Zealand and Australia and an everyday sweet, Anzac biscuits are simple oatmeal cookie–like confections with distinctly rich caramel flavor and color, cobbled together from pantry staples that were available during the First World War: rolled oats; flour; sugar; butter; baking soda dissolved in a little hot water; and a viscous, amber-toned liquid sweetener called golden syrup. To produce our ideal version—crisp at the edges and evenly chewy in the middle, with the nutty richness of coconut and the lightly caramelized, distinctly Anzac sweetness of golden syrup—we started by loading up on golden syrup, adding roughly triple the amount called for in traditional Anzac recipes. The golden syrup added sweetness and moisture, loosened up the dough so that it spread more, and promoted chewiness. Increasing the amount of flour prevented the dough from spreading too much and turning candy-like. Lots of oats provided welcome substance and toasty flavor, and sweetened flaked coconut added the fruit's distinct richness and sweetness.
Want more? Read the whole storyBefore You Begin
Golden syrup is important to achieving the proper appearance and texture in these biscuits. Look for Lyle's brand in the baking aisle of your supermarket or with the honey. Regular old-fashioned rolled oats work best here. Do not use extra-thick rolled oats; they will make a dry, tough biscuit. To ensure that the biscuits spread properly, weigh the flour and oats.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, sugar, and salt together in medium bowl. Add oats and coconut and whisk to combine evenly, breaking up any coconut clumps.
- Heat butter and golden syrup in medium saucepan over medium heat, stirring occasionally, until butter is melted and mixture begins to bubble, 2 to 3 minutes. Meanwhile, stir hot water and baking soda in small bowl until combined. Off heat, stir baking soda mixture into butter mixture (mixture will foam and bubble). Add flour mixture to saucepan and stir until evenly combined.
- Divide dough into 24 equal portions, about 1 mounded tablespoon each (or use #40 portion scoop or weigh out 1 ounce or 28 grams per portion), stirring remaining dough after first 12 portions to ensure even distribution of oats. Space rounded portions evenly on prepared sheets, 12 portions per sheet. Let dough portions rest until surface is slightly dry to touch, about 5 minutes. Using fork, gently press each portion into 2-inch disk. (Rinse and dry fork if it becomes sticky.)
- Bake biscuits, 1 sheet at a time, until orange-brown and edges are set, 10 to 12 minutes, rotating sheet after 5 minutes. Let biscuits cool completely on sheet, 45 minutes to 1 hour. Use wide metal spatula to remove biscuits from sheets. (Biscuits can be stored in airtight container for up to 1 week.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments