Australia Day Celebration: Anzac Biscuit Cooking Competition

Posted: January 18, 2011 in FROM AUSTRALIA

Hi there!
Anzac Biscuits are very traditional Australian cookies which are eaten all year round (even though “Anzac Day” is a public holiday in Australia and New Zealand, and is commemorated by both countries on 25 April every year to honour members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in Turkey during World War I and those who died and served in military operations for their countries. It is considered to be the most serious day in Australia).
The biscuits are easy and fast to make, healthy and delicious. You can eat them for morning or afternoon tea or whenever you want!
We are going to have an “Australian Cookie Cooking Competition” to celebrate Australia Day on January 26th.
Cookies will be judged on the following:
Best-tasting, chewiest, worst-tasting, Judge’s favourite, most original shape and the most authentic Australian-tasting biscuit.
One “batch” should make about 20-25 cookies.
Here is the recipe:
1 cup (150g) plain flour
1 cup sugar (200g brown or 225g white)
1 cup rolled oats
1 cup (85g) desiccated (dried) coconut
125 grams butter (8 tablespoons)
3 tablespoons boiling water
1 tablespoon “Golden Syrup”
1 teaspoon bicarbonate of soda
(1 tablespoon = 20ml, and 1 tablespoon = 4 teaspoons)
If you are not sure about these measurements, find a recipe on the internet for Anzac Biscuits and follow it. I have simplified it as best I can, but the recipe can be changed depending on how you want your cookies to turn out.
1. Preheat oven to 180 degrees Celsius (or approx 375 degrees Fahrenheit).
2. Grease a biscuit tray or line with baking paper.
3. In a large bowl, combine all the dry ingredients (except the bicarbonate of soda)
4. In a small saucepan over a medium heat (or in a microwave proof jug or bowl in the microwave), combine the butter and golden syrup until the butter has melted.
5. In a small bowl, combine the boiling water and bicarbonate of soda.
6. Add the bicarbonate of soda and water mixture with the melted butter and golden syrup.

7. Combine all ingredients in a large bowl and mix thoroughly.

8. Put teaspoonfuls of the biscuit mixture onto the greased baking tray.

(Don’t forget that the biscuits will spread during baking, so make sure you leave room for them to spread!)
9. Bake for 12 minutes, or until golden brown.
10. Remove from oven and allow the Anzac biscuits to cool on the tray for a few minutes before removing to a cooling rack.
Ardelia’s Top Tips:
1. Remember, they do not take long to cook, don’t let them burn!
2. Size and shape don’t matter-they can be big, small, round, irregular-shaped, thick or thin but the best for me are thin, crispy and chewy at the same time so for this you have to make sure the mixture is not too dry.
3. Don’t worry if the cookies spread when cooking in the oven-they always do, the most important thing is that they taste good!
4. You can use less sugar and more water if you want to adjust the taste and texture.
4. For those who want to make a healthier,heavier cookie you can use wholemeal flour or mix half and half wholemeal with plain.
5. The same goes for sugar, you can be healthier and use brown or mix half brown half white or use all white.
Good Luck! I am looking forward to the big day!

  1. Carlos H.H. says:

    Interesting, and also strange, a holiday dedicated to the soldiers who fought in an enourmous defeat, well, you always learn something new.

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