ANZAC BISCUITS
My daughters help me show you how to make anzac biscuits
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For info & steps see the recipe at:
Ingredients
100g butter (1/2 cup)
100g plain flour (3/4 cup)
90g porridge oats (1 cup)
90g coconut (1 cup)
100g sugar (1/2 cup)
1tsp bicarb soda
2tbsp boiling water
1tbsp golden / corn syrup
My Virgin Kitchen is a YouTube cooking channel I created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. Most uploads are how to recipe cooking videos, but some fun is had too on Sunday Funday when anything goes, including giant foods, mini foods, taste testing foods sent from around the World, food gadgets and many more. Any requests for recipes / cool stuff you've seen let me know! I try my best to reply to as many comments as possible, but please interact with eachother and be respectful :-) #barrylewis
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.
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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
The best Anzac biscuit recipe of all time | RECIPES
When you consider the history of the Anzac biscuit, there are actually many different recipes. This one is the best. It's a big call, but we're willing to make it.
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How to make the perfect Anzac biscuits
Are you on Team Chewy or Team Crunchy? We’ve got all the tips to make Anzac biscuits (RECIPE BELOW) just the way you like them. Still on the fence? We recommend trying both methods before you pick a winning side…the more biscuits the merrier!
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
PERFECTLY CHEWY ANZAC BISCUITS
Makes 30 Prep 20 mins (+ cooling time) Cooking 20 mins
125g butter, chopped
¼ cup (60ml) golden syrup
1 tbs boiling water
½ tsp bicarbonate of soda
1 cup (150g) plain flour
¾ cup (165g) caster sugar or brown sugar
1½ cups (135g) rolled oats
1 cup (75g) shredded coconut
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Combine the butter, golden syrup, water and bicarbonate of soda in a medium saucepan over low heat. Cook for 2 mins or until the butter melts.
3. Combine the flour, caster sugar or brown sugar, oats and coconut in a medium bowl. Add the butter mixture and stir to combine.
4. Roll tablespoonfuls of mixture into balls and place on the lined trays, allowing room for spreading. Flatten slightly. Bake for 12-15 mins or until golden brown. Set aside on the tray to cool completely.
PER BISCUIT
Energy 463kJ/111 Cals (5%) Protein 1g (2%)
Fat 6g (9%) Sat Fat 4g (17%) Sodium 52mg (3%)
Carb 14g (5%) Sugar 8g (9%) Dietary Fibre 1g (3%)
MAKE IT YOUR WAY
• For flat, crisp biscuits Replace the caster sugar
with brown sugar.
• For slightly chewy biscuits Use half caster sugar and
half brown sugar.
• For malty-tasting biscuits Replace the caster sugar with raw sugar.
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