Posted on February 10, 2010.
Does anyone have a recipe for Anzac Biscuits CHEWY? My recipe for Anzac biscuits, but they always end up being crunchy, or "snappy" and I really want a recipe that is CHEWY ...
Thank you in advance!
Ingredients
* 1 cup (150g) flour
* 1 cup (90g) rolled oats
1 cup (85g) Ward McKenzie desiccated coconut
* 3 / 4 cup (155g) brown sugar
* 125g butter
* 2 tablespoons golden syrup
* 1 tbsp teaspoon baking soda
Method
1. Preheat oven to 160 ° C. Line two baking sheets with nonstick baking paper. Sift flour into a large bowl. Stir in oats, coconut and brown sugar.
2. Put the butter, corn syrup and 2 tablespoons water in small saucepan. Stir over medium heat until it melts. Stir in baking soda.
3. Pour butter mixture into the flour mixture and mix well.
4. tablespoons of mixture at Roll into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on trays for 5 minutes, then transfer to wire rack to cool it down completely.
Anzac Biscuits
New Zealand and Australia share a tradition of ANZAC Biscuits. Both countries claim to have invented their own, but Anzac Biscuits are like many other cookie recipes that are older designed to produce crunchy, hard biscuits and nutrients that keep well.
One food that women in both countries have sent soldiers during the First World War was a hard biscuit guard who could survive the sea voyage, and still edible. They were known as biscuits soldiers, but after the landing at Gallipoli in 1915, they became known as Anzac biscuits. The soldiers themselves can be made a similar form of biscuit from ingredients they had on hand: water, sugar, oatmeal and flour.
The traditional Anzac biscuit is hard and flat - ideal for dipping in tea and eat. During the First World War, some soldiers have used broken biscuits to make a kind of oatmeal to add a little variety in their diet.
Over the years, softer and chewier versions of biscuit made their appearance. There are many recipes for Anzac biscuits. Common to most is the inclusion of oats, coconut, butter and golden syrup. Eggs almost never feature. This may be because the eggs were rare during the First World War. Many varieties of cookies are not eggs, however, and as Anzac biscuits instead rely on chemical agents such as the rise of sodium bicarbonate (baking soda).
Recipe
Melt 115g butter, and 1.5 tablespoons of corn syrup. Add 1 teaspoon of baking soda dissolved in 2 tablespoons boiling water. Mix in 1 cup rolled oats, 1 cup flour 1 cup coconut, ½ cup sugar. Drop tablespoons of mixture onto baking paper and bake until pale golden color (approximately 15 minutes) at 180 ° C.
This is probably how you cook and the texture of your mix. Play with it, the mixture should not be runny, it should be tender, but stay together.
Make sure u put them on the plate of biscuits thick, I find it easier to roll into balls and squash a bit with a fork. Then make sure u dont cook them in the long run, thats what will make them hard and crunchy. Cookies should be soft to the touch when u leave, then let them cool for a while and they will harden a bit, but still be nice and tender. Hope that helps ...
The trick to making soft bikki Anzac is to cook for less time. 12-15 minutes cook for 10 minutes. Cool on a rack. or add more maple syrup.
