ANZAC
BISCUITS
Our Australian penpals from "les mitrons australiens" challenged us to cook a traditional Australian biscuit : ANZAC biscuits.
Anzac biscuits are very popular in Australia and in New Zealand. Originally, they were made by the wives of the ANZACs (Australian and New Zealand Army Corps) serving in Europe during World War I.
Anzac biscuits are very popular in Australia and in New Zealand. Originally, they were made by the wives of the ANZACs (Australian and New Zealand Army Corps) serving in Europe during World War I.
They kept well on the overseas voyage to Europe because they could be made without eggs.
Nowadays, ANZAC day (April 25th) is celebrated in Australia and New Zealand . It commemorates those Australians and New Zealanders who lost their lives on battlefields.
You can easily find Anzac biscuits in supermarket.
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Nowadays, ANZAC day (April 25th) is celebrated in Australia and New Zealand . It commemorates those Australians and New Zealanders who lost their lives on battlefields.
You can easily find Anzac biscuits in supermarket.
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| Anzac tins work of art |
ANZAC BISCUITS RECIPE
Preparation : about 20 minutes
Cook : about 10 minutes
Serves : about 20 biscuits
INGREDIENTS :
- 110 g butter ( 55 g unsalted butter and 55 g salted butter )
- 90 g (1 cup) rolled oats
- 80 g (1 cup) desiccated coconut
- 150 (1 cup)g plain flour
- 100 g (½ cup) caster sugar
- 50 g (¼ cup) brown sugar
- 1 teaspoon ( 6 g ) bicarbonate of soda
- 2 tablespoons ( 40 ml ) boiling water
- 2 tablespoons ( 40 ml ) honey or golden syrup
METHOD :
- Preheat oven to 160°C .
- Place butter and honey or golden syrup in a small saucepan over low heat, stirring occasionally .
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- Place oats , coconut , flour , caster sugar and brown sugar in a large bowl .
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Stir together until well combined .
- When butter has melted , conbine bicarbonate of soda and boiling water in a small bowl or cup and then stir into the butter and honey mixture.
- Add butter mixture to dry ingredients .
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Stir ingredients together until well combined ..JPG)
- Roll level the mixture into balls ( about 28 g mixture per ball )
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Using your fingers or a fork , flatten the balls to form discs ( 1 cm thick , 5 cm diameter ) .
- Bake for about 10 minutes , until biscuits are golden but still soft .( a longer cooking time will produce crisper , drier biscuits ) .
- Cool biscuits on a tray .
ENJOY
WITH A CUP OF TEA ; )
6 comments:
Si vous allez vous balader ou faire du sport, un conseil, prévoyez quelques anzac biscuits et ça vous redonnera de l'énergie! C'est dé-li-cieux ! ; )
Je suis un des meilleurs biscuits du monde, j'ai une saveur noix de coco, je suis facile à préparer, on peut me manger avec un bon thé bien chaud, on ne me déguste pas : on me savoure et les gourmands m'adorent , je suis ....
Le ANZAC BISCUIT bien sûr !!! :-D
Thank you Zoe and your pupils for your idea of Anzac biscuits.
It's so good and I love coconut !
Congratulations our fellow apprentice-chefs!
They look delicious. Perhaps you could give us a French baking challenge now? Also we suggest you bake lamingtons, another typical Australian sweet snack -
Aurea, they are COVERED in coconut. Mmmmm délicieux! Bon courage!
A bientot,
les mitrons australiens
PS - you can accompany lamingtons with a cup of tea :P
So good !
Message pour les petits mitrons australiens :
Nous vous suggérons quelques idées de recettes typiquement françaises pas trop difficiles à faire :
Les crêpes Suzette, le flan parisien, le far breton, les gaufres, les madeleines, la tropézienne, la tarte normande, la mousse au chocolat, tuiles aux amandes, les financiers, les chouquettes, le riz au lait...
Enjoy ; )
Les petits Mitrons Montmartrois
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