Anzac Biscuits Recipe
If you're a fan of sweet treats with a touch of history, you're in for a treat with Anzac biscuits! These delicious cookies are a staple in Australia and New Zealand, with a history dating back to World War I. The combination of golden syrup, oats, coconut, and butter creates an irresistible biscuit with crispy edges and a chewy centre.
Full recipe here:
RECIPE STEPS
00:00 Introduction
00:10 Add flour
00:21 Add remainder of dry ingredients
00:32 Melt butter and golden syrup
00:43 Whisk in baking soda
00:58 Portion out Anzac biscuits
01:14 Bake Anzac biscuits
1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits
1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits - Today on the old cookbook show we'll take a look at the early history of the Anzac biscuit by looking at some Australian cookbooks from the early 1900s.
There is a long story, history, and a fair bit of mythology surrounding these biscuits and the recipe; as an outsider it was tough to separate fact from fiction. I did a lot of digging and spoke to food and military historians; as best as I can decipher, the sweet Anzac biscuit of today didn't exist until after WW1. The recipe evolved and became part of the day of remembrance in the 1920s - and my research through cookbooks from this time period seems to back this up.
The first recipe I show in the video is from the 9th edition of the 'Auburn Methodist Tested Recipes' published in 1923, and submitted by Miss Albiston. This recipe is close to what people make today, but lacks coconut and is included in the cakes section under the name 'Anzacs'. The 8th edition of this book from 1919 doesn't have any mention of Anzacs at all. This series of cookbooks had a pretty big following back in the day and went through many editions.
1923 Anzacs Recipe:
2 breakfast cups John Bull oats, ½ breakfast cup sugar, 1 scant cup plain flour, ½ cup melted butter, 1 tablespoon golden syrup, 2 tablespoon boiling water, 1 tsp carb soda. Mix butter, golden syrup and soda together, pour boiling water on, then add dry ingredients. Put on oven sheet or scone tray with teaspoon. Slow oven till browned.
The second recipe - and the one I make - comes from the 8th edition of 'The Schauer Cookery book' written by Amy Schauer in 1939. This 8th edition was published after Miss Schauer had retired from a long career of teaching cookery; she used the early years of retirement to rewrite and bring the recipes up to the standards of an ever changing world.
1939 Anzac biscuits recipe:
1 cup of flour, 1 full cup of rolled oats, ¼ lb. of butter, 1 level tsp of carb. soda, 1 dessertspoon of golden syrup, 3 tablespoons of boiling water, 1 cup of sugar, 1 cup of cocoanut.
Put rolled oats, sifted flour and cocoanut into a basin. Add sugar and melted butter. Dissolve syrup in hot water and stir in the soda over the bowl until it foams well. Mix through dry ingredients. Put ½ teaspoon quantities on well greased tins, leaving space between each, as they spread. Bake in a very slow oven as they burn easily.
A few tips on these recipes:
- In this time period a 'cup' in Australia and New Zealand was the equivalent of 227 mL.
- An Australian Tablespoon is the equivalent of 20 mL or 4 teaspoons; not the 15 mL or 3 teaspoons of New Zealand / Canada / USA
- I used a dessertspoon that was 10 mL or 2 teaspoons
- I cooked them in an oven heated to 300ºF for 8-12 minutes.
#LeGourmetTV #GlenAndFriendsCooking #AnzacDay
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How to make perfect Anzac biscuits with CWA judge | ANZAC Day | ABC Australia
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Country Women’s Association secretary and cookery judge Pam Wright shares her top recipe for the iconic Anzac biscuit.
Find the full recipe here:
96g (1 cup) rolled oats
90g (1 cup) desiccated coconut
150g (1 cup) plain flour
220g (1 cup) white sugar
1 large rounded tablespoon golden syrup (*amendment)
½ teaspoon salt (optional)
125g butter
1 teaspoon bicarbonate soda (*amendment)
2 tablespoons boiling water
For a chewy Anzac biscuit replace the cup white sugar with ½ cut white and 1/2 cup brown sugar.
1. Preheat oven to moderate 180 degrees. Prepare two baking trays.
2. Place the oats, coconut, sifted flour, sugar and salt into a bowl. Mix well. Melt butter; add golden syrup, bicarbonate of soda and the boiling water. Stir well. Add liquid ingredients to dry ingredients. Mix well.
3. Place mixture in spoonfuls onto lined trays and bake for 10-12 minutes. Remove from oven, loosen biscuits on tray with a knife or spatula. Allow to cool on tray.
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Anzac Biscuits from World War One
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Golden Syrup:
Self Raising Flour:
1926 Recipe for Anzac Biscuits
2 cups (200g) rolled oats
½ cup (100g) sugar
1 cup (120g) flour
½ cup (113g) melted salted butter
1 tablespoon golden syrup
2 tablespoons water
1 teaspoon baking soda
1. Whisk together the flour, sugar, and oats.
2. In a small sauce pan, bring the syrup and water to a simmer, then add the baking soda and whisk until frothed. Then add the melted butter, take off the heat, and whisk until combined.
3. Add the liquid to the dry ingredients and mix until just combined.
4. Form 1 tablespoon balls then flatten them and set them on a lined baking sheet. Bake at 350°F/175°C for 15 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
1917 Cinnamon Anzac Biscuits
4 oz sugar, 4 oz butter, 2 eggs, 1/2 teaspoon cinnamon, 1 cup flour, 1 cup rice flour, 1 teaspoon baking powder, 1 teaspoon mixed spice.
Beat butter and sugar to cream, add eggs well beaten, lastly flour, rice flour, baking powder, cinnamon and spice. Mix to stiff paste, roll and cut into biscuits. Bake a nice light brown in a moderate oven. (350°F) When cold jam together and ice.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Respect to Mehmetiçik: By Nedim Ardoğa - Own work, CC BY-SA 4.0,
#tastinghistory #anzac
CWA Anzac Biscuit Recipe
Watch as Pam Mawson, Deputy State President of the Country Women’s Association, walks us through their famous Anzac biscuit recipe, which will be provided complimentary with purchases of coffee and tea on ANZAC Day Race Day.
All profits on the day will be donated to the ANZAC Day Proceeds Fund. Get tickets here:
Anzac Biscuits | ऐन्जेक बिस्किट्स | Cricket World Cup 2019 | Sanjeev Kapoor Khazana
For today's #AUSvBAN match I'm bringing for you a traditional Australian biscuit recipe- Anzac biscuits, (previously known as soldier biscuits) were commonly consumed by their army. These filling biscuits could survive the harsh climate and not go bad. #WorldCricEAT #CWC19
ANZAC BISCUITS
Ingredients
1 cup oats
¾ cup desiccated coconut
1¼ cups refined flour (maida)
½ cup castor sugar
¾ cup butter
2 tbsps golden syrup
½ tsp baking soda
Method
1. Preheat the oven at 180˚C. Line a baking tray with parchment sheet and set aside.
2. In a large bowl, add oats, desiccated coconut, sieve flour and castor sugar. Mix well.
3. Heat butter in a non-stick pan, let it melt. Add golden syrup and mix well.
4. Add 1 tbsp water in baking soda and mix well. Add it to the pan, and mix well. Let it foam up and take it off the heat.
5. Transfer the butter mixture into the flour mixture. Mix till well combined.
6. For making the cookies, take a small portion of the dough and shape it into a ball. Flatten and place it on the baking tray.
7. Bake for 12 minutes. Take them out of the oven and allow to cool to room temperature.
8. Store in air-tight container or serve as required.
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