Anzac biscuits from Australia

Supposedly, these were the biscuits made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I. The story says this recipe would have been created to ensure they would keep through transportation and rough handling and reach the soldiers fighting abroad in edible condition. Apparently that recipe was very different from the one popular now but Anzac biscuits still resist tough handling and keep well.

Anzac biscuits are now baked commercially. They are a popular snack, a food of last resort for hikers and a very meaningful fundraising item for veterans organizations and other military related events.

Anzac biscuits recipe

Aussie version of the Scottish rolled oats biscuits. Very popular snack and used in fundraisings events.

Ingredients

USA Imperial   1 cup    shredded coconut   1 cup    rolled oats   1 cup    flour   1 cup    sugar   1 tsp    baking soda   1 pinch    of salt   1/2 cup    butter or margarine   2 tbs    molasses   2 tbs    water     vegetable cooking spray, butter, or margarine to grease the baking sheet

Metric   80 g    shredded coconut   100 g    rolled oats   150 g    flour   220 g    sugar   1 tsp    baking soda   1 pinch    of salt   110 g    butter or margarine   30 ml     molasses   30 ml   water     vegetable cooking spray, butter, or margarine to grease the baking sheet

Procedure

1. Preheat the oven to 350° F (175° C). Spray a baking sheet with vegetable cooking spray, or rub with butter or margarine. This will prevent the cookies from sticking to the sheet.
2. Place coconut, rolled oats, flour, sugar, baking soda, and salt in a large mixing bowl. Mix well.
3. Melt butter or margarine in a small saucepan over low heat; stir in molasses and water once melted. Pour the liquid mixture into the flour mixture and blend well.
4. Drop teaspoonfuls of dough onto the baking sheet, about 2 inches (5 cm) apart, so the cookies have room to expand. Flatten each blob of dough with a fork.
5. Bake 12-15 minutes, until the biscuits are golden brown. Transfer the biscuits to a rack and let them cool for at least 10 minutes.
   

Servings: 30 Yield: 15-16 large biscuits or 30-32 small ones.   Nutrition facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   92.09   Calories From Fat (45%)   41.45       % Daily Value Total Fat 4.78g   7%   Saturated Fat 2.52g   13%   Cholesterol 3.33mg   1%   Sodium 95.71mg   4%   Potassium 44.34mg   1%   Carbohydrates 12.17g   4%   Dietary Fiber 0.18g   1%   Sugar 7.70g       Sugar Alcohols 0.00g       Net Carbohydrates 11.99g       Protein 0.71g   1%

Cooking Tips

• Use a wooden spoon to mix the ingredients and a spatula to transfer the biscuits to the cooling rack.