Anzac oatmeal biscuits. Anzac biscuits. How to make Anzac biscuits at home

ANZAC biscuits are sweet and crunchy oatmeal coconut biscuits, especially popular in Australia and New Zealand.

Its actually centuries-old history is very interesting and romantic. The ANZAC biscuit dates back to 1914-15 and has since been associated with the Australian and New Zealand Army Corps (ANZAC), which was created during the First World War.

There are several popular versions of the origin of this delicacy. According to one of them, cookies were invented by the soldiers of the corps themselves from the food supplies that they had in order to brighten up the daily, meager army rations. According to another (this is where the real romance is!), they believe that the creators, or rather the creators of such cookies were loving Australian and New Zealand women who sent parcels to their husbands directly to the front. Due to their qualities, the cookies survived long-term transportation and the soldiers ate them fresh.

Today, ANZAC biscuits are produced on an industrial scale, and their popularity is growing day by day. I suggest making these sweet cookies yourself, because everything is very simple. And the satisfied faces of your loved ones will serve as gratitude to you!

Anzac oatmeal biscuits has an interesting history. During the First World War it was prepared for Australian soldiers fighting in Europe. Currently, Anzac cookies are considered the national cookie in Australia, and they are still successfully prepared today. Due to their composition (oats, syrup, butter, dry coconut) and the absence of eggs, the cookies can be stored for a long time in a tightly sealed container. I added the zest of one orange to the recipe for flavor and a nice golden color. Anzac biscuits are very tasty and crispy.

Ingredients

To make oatmeal cookies you will need:

1 cup wheat flour;

1 cup oatmeal;

3/4 cup sugar;

3/4 cup coconut flakes;

80 g butter;

1 tbsp. l. honey;

1 tsp. soda;

2 tbsp. l. boiling water;

1 orange;

* cup 240 ml.

Cooking steps

Roll the resulting dough into small balls the size of a walnut with your hands and place on a baking sheet lined with baking paper. Bake oatmeal cookies in an oven preheated to 180 degrees for 15-20 minutes. It is very important not to dry out the cookies.

Cool the finished cookies on the baking sheet for 1 minute, then transfer to a wire rack. Once cooled, the cookies should be very crispy.

Delicious, crispy Anzac oatmeal cookies will not leave anyone indifferent.

Bon appetit, make your loved ones happy!

Good afternoon, my dear readers!

Cookie entitled Anzac, the recipe of which, as always, I am happy to share with you, attracted my attention not by chance. I really like the composition of which.

After reading the ingredients list on the oatmeal package, I immediately started preparing it, which is what I wish for you too. Because it turns out, well, very tender and crumbly. And the taste simply cannot be described in words!

Just to begin with, I decided to find out what kind of name it was and where it came from. Surely some of you know, but for me the answer to my question was very interesting and unexpected. Read it too, if you are interested (this is from Wikipedia):

Anzac is a type of sweet oatmeal cookie popular in Australia and New Zealand. It is prepared from oatmeal, flour, coconut, sugar, butter, light molasses, soda and boiled water. ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) created during the First World War. Such cookies were often sent to loved ones, since due to their qualities they could easily withstand long-term sea transportation. Today, ANZAC biscuits are produced in factories and are widely sold.
Cookies were also produced by the army and were included in the soldiers' rations under the name "ANZAC tile" or "ANZAC waffle", differing in recipe, they were essentially biscuits, bread substitutes in the field, with a long shelf life and were very hard.

How to make Anzac biscuits at home

Everything is very simple!!!

Ingredients:

Oatmeal – 1 +1/3 cups
Butter no less than 82.5% fat. – 70 – 75 g
Coconut flakes – 80 g
Cane sugar – 3 tsp.
Sea salt - a pinch

Output of finished products: 15 pcs. 20 g each

Recipe difficulty level: simple

My cooking method:

1. Heat the oil

4. Form balls and give them a flattened shape

5. Place them on a baking sheet covered with parchment

6. Bake in an oven preheated to 190ºC for 10 - 15 minutes.

7. Cool on a baking sheet and very carefully (otherwise they will crumble) transfer to a bowl for cookies.

Ready! I really liked it in combination with coffee and cinnamon. It will be very tasty with warm milk. The choice is always yours, friends.

Good luck with your cooking! I look forward to your comments.

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These famous cookies made history a hundred years ago during the First World War! Australian and New Zealand women baked Anzac biscuits and gave them to soldiers at the front. These cookies do not spoil for a very long time and remain tasty and crispy. It is healthy and easy to prepare.
In Australia, Anzac biscuits are very popular; every housewife prepares them at least once a year: April 25 is the national day of Australia and New Zealand.
By the way, the very name of the cookie stands for Australian and New Zealand Army Corps, ANZAC.

Here's what we need to prepare it:

The original recipe uses molasses. I made it with molasses, and I made it with honey. Tastes better with honey!
Melt the butter and honey (in a water bath or in the microwave, as I did), add 1 teaspoon of soda and hot water, stir.

Now let's get to the dry ingredients. Grind 3/4 cup of oatmeal into flour in a coffee grinder, and leave 1/4 as usual. It is better to chop the coconut flakes a little too.
I had 1.5 packs of white coconut flakes and 0.5 packs of red coconut, which is why there are red specks in the cookies.
Mix all dry ingredients, add butter and honey, mix until smooth. Use your hands to separate walnut-sized pieces of dough, roll into a ball and then press into a flat cake.

Place the formed cookies on parchment, leaving space between them as the cookies will rise a little.
Bake at 180 degrees for 15-18 minutes.
The finished cookies are soft immediately after baking, but after cooling completely they become incredibly crispy and very tasty!

It is very pleasant to gather with family or friends over a cup of aromatic tea and delicious pastries. And to diversify the assortment, you can bake crispy oatmeal Anzac cookies with coconut flakes, which are very popular in New Zealand and Australia.

The cookie recipe has a centuries-old history and dates back to the First World War. During this period, the Australian and New Zealand Army Corps was created and the biscuits have been associated with it ever since. There are several versions of the origin of cookies. It is believed that the soldiers themselves came up with the recipe from their existing food supplies in order to somehow brighten up their meager daily rations. According to another version, the cookies were created by loving women who baked them and sent them to the front to their husbands. Thanks to its excellent qualities, the cookies pleased the soldiers with their freshness after long transportation.