How to Prepare Yummy ANZAC biscuits

ANZAC biscuits. The army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to.

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. Australia, where they had their origin back in World War I. Legend has it that wives and mothers would mail them to their soldiers in ANZAC — the. You can have ANZAC biscuits using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of ANZAC biscuits

1. Prepare 2 cups of / 180g rolled oats.
2. It's 1 cup of / 150g plain flour.
3. It's 2/3 cup of / 150g caster sugar.
4. It's 3/4 cup of / 60g desiccated coconut.
5. Prepare 125 g of unsalted butter, chopped.
6. You need 1/3 cup of / 115g golden syrup.
7. Prepare 2 tablespoons of hot water.
8. It's 1 teaspoon of bicarbonate of sofa.

I'm sharing with you how to make ANZAC biscuits which are a popular New Zealand and Australian biscuit with important history. I have made many Anzac biscuit recipes over the year but decided to try this one today. I've tried a few recipes for Anzac biscuits and this is the best one in terms of flavour and texture. Anzac biscuits are a traditional Australasian treat hailing from the World War I era.

ANZAC biscuits instructions

1. Preheat oven to 160°C.
2. Place the oats, flour, sugar and coconut in a bowl and mix to combine.
3. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.
4. Combine the bicarbonate of soda with the hot water and add to the butter mixture.
5. Pour the liquid ingredients into the dry oat mixture and mix well to combine.
6. Place tablespoonfuls of the mixture onto baking trays that are lined with non-stick baking paper and flatten to ~7cm rounds. Make sure to leave room between the biscuits as they will spread whilst cooking.
7. Bake for 8–10 minutes or until deep golden (can be up to 12 minutes).
8. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

These biscuits were popular for their relatively cheap ingredients and long shelf life. These Anzac biscuits first caught my eye at the unreal breakfast buffet at our hotel in Queenstown, the QT Queenstown. If you ever have the chance to go, you must stay there. And while Anzac biscuits are "the only purely commercial use of the word 'Anzac' that is generally approved", the word must still be used respectfully, especially in advertising. These awesome Anzac biscuits can be made crunchy or chewy - however you like them.

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