ANZAC BISCUITS - Home - Lets Cook That Book · 2019. 4. 16. · Anzac biscuits are still a...
1
Recipe from The Cooks Apprentice by Stephanie Alexander, published by Penguin, RRP $49.99 ANZAC BISCUITS Cook Time 30 minutes | Makes 35 Anzac biscuits have a venerable history, but are still a favourite for morning tea. Recipe by Stephanie Alexander Ingredients Method Anzac biscuits have a venerable history. They were made to send to the soldiers serving in the First World War, and had to cope with a long sea voyage and then still be edible and enjoyable. There are many recipes but they all involve rolled oats, coconut and usually golden syrup. Anzac biscuits are still a favourite for morning tea and they keep for weeks in an airtight biscuit tin. Here’s a cook’s tip: run your measuring spoon under the hot tap before dipping it into the golden syrup tin. The syrup will slip off easily. 1 cup rolled oats 1 cup desiccated coconut 150 g plain flour 1 teaspoon bicarbonate of soda ¾ cup sugar 125g butter 1 tablespoon golden syrup ¼ cup water Preheat the oven to 180°C (160°C fan-forced). Put the oats, coconut, flour, bicarbonate of soda and sugar into a medium mixing bowl and whisk to combine. Make a well in the centre. Put the butter, golden syrup and water into a small saucepan and stir over low heat until the butter has melted. Allow to cool for a minute. While the mixture is cooling line 2–3 baking trays with baking paper. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture is well combined. Form walnut-sized balls of mixture with your hands and place on the trays, flattening them slightly (some cooks use a fork to do this). Leave 5cm space between each one to allow for the biscuits to spread as they cook. Bake the biscuits for 15 minutes or until they are light golden brown. If you are baking on 2 shelves of your oven, the biscuits on the lower tray may need a couple of minutes longer than the top tray. Have wire racks ready when you remove the trays from the oven. Place the hot trays on the wire racks. Leave the biscuits on the trays but flatten each biscuit slightly with the back of a flexible spatula. Allow to cool completely on the trays. Store in a sealed container when quite cold. VARIATION Melbourne baker Phillippa Grogan of Phillippa’s bakeries makes her Anzac biscuits with a light honey instead of golden syrup. She recommends clover honey or blue gum honey. FLOUR I have chosen to measure flour by weight rather than cups in this book, unless the result doesn’t depend on an exact amount. Precision is important when baking. Sometimes it is straightforward to convert a weight measurement to cups, but sometimes it is not and disappointment can follow. One cup of flour weighs 150g. #showusyourhouse #letscookthatbook AU: house.com.au UK: houseuk.com Sponsored by
Transcript of ANZAC BISCUITS - Home - Lets Cook That Book · 2019. 4. 16. · Anzac biscuits are still a...
Recipe from The Cooks Apprentice by Stephanie Alexander, published by Penguin, RRP $49.99
ANZAC BISCUITS
Cook Time 30 minutes | Makes 35
Anzac biscuits have a venerable history, but are still a favourite for morning tea.Recipe by Stephanie Alexander
Ingredients Method
Anzac biscuits have a venerable history. They were made to send to the soldiers serving in the First World War, and had to cope with a long sea voyage and then still be edible and enjoyable. There are many recipes but they all involve rolled oats, coconut and usually golden syrup. Anzac biscuits are still a favourite for morning tea and they keep for weeks in an airtight biscuit tin.Here’s a cook’s tip: run your measuring spoon under the hot tap before dipping it into the golden syrup tin. The syrup will slip off easily.
1 cup rolled oats1 cup desiccated coconut150 g plain flour1 teaspoon bicarbonate of soda¾ cup sugar125g butter1 tablespoon golden syrup ¼ cup water
Preheat the oven to 180°C (160°C fan-forced).
Put the oats, coconut, flour, bicarbonate of soda and sugar into a medium mixing bowl and whisk to combine. Make a well in the centre.
Put the butter, golden syrup and water into a small saucepan and stir over low heat until the butter has melted. Allow to cool for a minute.
While the mixture is cooling line 2–3 baking trays with baking paper.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture is well combined.
Form walnut-sized balls of mixture with your hands and place on the trays, flattening them slightly (some cooks use a fork to do this). Leave 5cm space between each one to allow for the biscuits to spread as they cook.
Bake the biscuits for 15 minutes or until they are light golden brown. If you are baking on 2 shelves of your oven, the biscuits on the lower tray may need a couple of minutes longer than the top tray.
Have wire racks ready when you remove the trays from the oven. Place the hot trays on the wire racks. Leave the biscuits on the trays but flatten each biscuit slightly with the back of a flexible spatula. Allow to cool completely on the trays.
Store in a sealed container when quite cold.
VARIATION Melbourne baker Phillippa Grogan of Phillippa’s bakeries makes her Anzac biscuits with a light honey instead of golden syrup. She recommends clover honey or blue gum honey.
FLOUR I have chosen to measure flour by weight rather than cups in this book, unless the result doesn’t depend on an exact amount. Precision is important when baking. Sometimes it is straightforward to convert a weight measurement to cups, but sometimes it is not and disappointment can follow. One cup of flour weighs 150g.
#showusyourhouse#letscookthatbook
AU: house.com.auUK: houseuk.com
Sponsored by
