Just made a second batch of Anzac Biscuits. one recipe off the net and the other from the Edmond's cookbook both sad to say fit for the birds, anyone have a recipe where the biscuits turn out moist and chewy not hard balls .

b1b21 - 2012-04-24 10:00:00

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indy95 - 2012-04-24 10:04:00

for the birds? Hope you did not throw them out.
all cake and bikkie crumbs are very good added to muesli

lilyfield - 2012-04-24 10:11:00

Thank you ..will retry again tomorrow, thought Anzac Biscuits would be a nice treat for my Hubby he's Canadian and they dont have Anzac Day there.

b1b21 - 2012-04-24 10:44:00

This is the recipe I've just made...they turn out great everytime.It was one that was in the womans Day mag last year.
1 cup coconut,1 cup flour,1 cup rolled oats,1 cup brown sugar. 125grams butter melted in a pot with 1 tbsp golden syrup.1 tsp baking soda dissolved in 2 tbsp boiling water.
Mix all the dry ingredients in a bowl,add the butter and syrup,then the soda mix.Blend together and make balls and flatten a bit,depending on what size you want.Bake at 150 for 20 minutes.Cool on a rack.Yum!

spotswood - 2012-04-24 15:49:00

Anzac biscuits are meant to be hard and dry.

Remember they were made to post. Moist ones would develop mould in the tin while on board boat going to the troops.

daleaway - 2012-04-24 15:53:00

Thanks for the recipe - a batch is in the oven now, will post feedback on how they turn out later

frogmaster15 - 2012-04-24 17:14:00

Yes daleaway you are right however they harden over a few days. I like them best moist on the day there made hubby likes them anyway but best after 5 days when there hard and dry.

tzahrina - 2012-04-24 18:44:00

just made a batch of pak/save ANZAC biscuits off their web site thingee.
nice an crunchy.
Have to admit, even tho I dont live there and only get them now and then....
Couplands ANZAC biscuits take a lot of beating......

korbo - 2012-04-24 20:20:00

also the longer you cook them the crunchier/harder they'll be cause the sugar caramalises more and therefore sets harder. just only just cook them if you dont want them hard

milkybar4 - 2012-04-25 08:49:00

This recipe off Trademe I found to be very good. Ovens vary so if at first you don't succeed......try again.
125gr butter
1 T golden syrup
mix these two ingredients together
Add:-
1 t B Soda dissolved in 2 T boiling water
1 c rolled oats
1 c coconut
1 c sugar
1 c flour
roll into balls and flatten slightly
Bake 175 deg 20-25 minutes for crispy, watch at 20 minutes
They spread a bit on tray, so don't make too big

rainrain1 - 2012-04-25 10:53:00

re my previous post
mix altogether with your hand till it feels nicely sticky...it doesn't roll easily in the palm of your hands, so manipulate with the tips of your fingers into a ball shape, place on tray lined with baking paper.....flatten lightly with fork.
Even though they looked cooked at 20 minutes, that extra 5 minutes makes all the difference if you like 'em crispy

rainrain1 - 2012-04-25 11:29:00

I've just burnt half of mine but that could be a good thing - will mean I eat less of them! I used the Edmonds recipe but found the mixture very crumbly - I'm sure they'll taste fine though. The recipe in the "normal" Edmonds book has half the amount of sugar as the recipe in the Edmonds Junior book which is probably why mine are a bit crumbly.

sarahb5 - 2012-04-25 11:54:00

I am going to make the Anzac biscuits on the new chelsea golden syrup tin. Will report back later with the results.

supercook - 2012-04-25 12:54:00

spotswood wrote:

This is the recipe I've just made...they turn out great everytime.It was one that was in the womans Day mag last year.
1 cup coconut,1 cup flour,1 cup rolled oats,1 cup brown sugar. 125grams butter melted in a pot with 1 tbsp golden syrup.1 tsp baking soda dissolved in 2 tbsp boiling water.
Mix all the dry ingredients in a bowl,add the butter and syrup,then the soda mix.Blend together and make balls and flatten a bit,depending on what size you want.Bake at 150 for 20 minutes.Cool on a rack.Yum!

I just made these and would recommend them. They are really good. Thanks spotswood.

turtlet - 2012-04-25 15:11:00

supercook wrote:

I am going to make the Anzac biscuits on the new chelsea golden syrup tin. Will report back later with the results.

Mixture was abit wet so added more coconut and rolled oats. Nice and crunchy.

supercook - 2012-04-25 15:19:00

spotswood wrote:

This is the recipe I've just made...they turn out great everytime.It was one that was in the womans Day mag last year.
1 cup coconut,1 cup flour,1 cup rolled oats,1 cup brown sugar. 125grams butter melted in a pot with 1 tbsp golden syrup.1 tsp baking soda dissolved in 2 tbsp boiling water.
Mix all the dry ingredients in a bowl,add the butter and syrup,then the soda mix.Blend together and make balls and flatten a bit,depending on what size you want.Bake at 150 for 20 minutes.Cool on a rack.Yum!

Very good recipe thank you 150 degrees is the key. When you make the balls this is what blends the mix together.
Better make a second batch

Edited by frogmaster15 at 4:59 pm, Wed 25 Apr

frogmaster15 - 2012-04-25 16:58:00

have made the edmonds recipe but have ajusted a few ingreds to come out how i like them and dont over cook as will harden the biscuit

bobcat_6 - 2012-04-25 17:02:00

The member deleted this message.

alfa28 - 2012-04-25 17:20:00

rock hard means over cooked cook less time

bobcat_6 - 2012-04-25 21:20:00

This message was deleted.

survivorr - 2013-01-13 10:55:00

The member deleted this message.

survivorr - 2013-01-13 11:01:00

This is a variant on ANZAC biscuits - but are just divine and filling! I also add a handful of chopped chocolate to the mix as well. You can add whatever dried fruit you like to them.

ANZAC BISCUITS

Courtesy of Annabelle White (original recipe from Pauline McKinlay at Everyday Gourmet in Dunedin – she dips them in chocolate post baking!)

INGREDIENTS
2 cups rolled oats
2 cups coconut
90g or 2/3 cup dried peaches, finely sliced
90g or 2/3 cup dried apricots, finely sliced
½ cup raisins
2 cups flour
1 cup raw sugar
¾ cup lightly toasted sunflower seeds
285g butter
2/3 cup golden syrup
2 tsp baking soda
4 Tbsp boiling water

METHOD
1. Mix all the dry ingredients in a large roasting pan. It’s a messy mix so allow plenty of room. Melt the butter and the golden syrup together till just boiling.
2. Blend the soda with the boiling water. Stir to dissolve.
3. Remove the butter from the heat, add the soda and water mix and blend into the dry ingredients. Mix really well – a big sturdy wooden spoon is the trick here.
4. Squeeze, push and pull dough in your hand so you achieve an even texture. Remember to compress the dough so an even biscuit will be produced that will not crack or crumble when baking.
5. Put 7.5cm biscuits on ungreased trays and bake at 180degC for 20 minutes. If you have a fan bake oven, cook several trays at once and reduce your cooking time slightly.

Cooking Tip: For an extra crunchy result – turn off the oven and leave to cool in the oven for a few extra minutes.

ellie04 - 2013-01-14 13:55:00

They sound really nice ellie, thanks for posting.

wildflower - 2013-01-14 15:53:00

This is the one I've made quite a few times- sometimes I add sultanas etc -it's from Lois Daish
"I don’t think that there is such a thing as a standard Anzac biscuit. Even though all the more recent recipes use the same method and have the same list of ingredients, the proportions of the ingredients vary widely, so that the finished biscuits range from thick and soft, to thick and crunchy or thin and crisp. I used to favour the crisper types, but now prefer something a little chewy".

ANZAC BISCUITS Lois Daish
170g caster sugar
130g flour
100g rolled oats
60g desiccated coconut
100g butter
3 tbsp golden syrup
11/2 tsp baking soda
4 tbsp boiling water
Preheat the oven to 160C (fanbake). Line 2 baking trays with baking paper.
Put the sugar, flour, rolled oats and desiccated coconut into a large bowl and mix well. Put the butter and golden syrup in a saucepan over a gentle heat until melted. Put the baking soda in a cup and pour the boiling water over it, stir until dissolved and add to the melted butter and golden syrup. Pour this hot, fluffy mixture into the dry ingredients and stir very thoroughly.
Use your hand to form the slightly crumbly mixture into a mass, then form small balls about the size of a small walnut and place onto the trays, leaving room for spreading. Press each ball lightly with a fork and put in the oven. After 5 minutes, open the oven and you’ll see that the biscuits have flattened and puffed up. Give each tray a gentle bang to deflate the biscuits. You may need to do this again after another minute or two.
Total baking time will be about 10 minutes. When ready, the biscuits will be a light chestnut brown and will still feel slightly soft when pressed. Remove from the oven and allow to cool for a minute or two. Then transfer the biscuits to a rack to harden and cool. Store in an airtight container.
Makes 36 small biscuits.

Quotenickyd (470 ) 9:45 pm, Mon 6 Aug #4

bev00 - 2013-08-14 22:19:00

This message was deleted.

cookessentials - 2013-08-15 11:44:00

This recipe came from one of my ancient New Zealand cookbooks and the result is different from the rather lumpy dry things that can result from some of the more recent recipes. There is no coconut in the recipe and the biscuit is flat and golden-brown, with a little 'chew' in the middle and crisp edges.

OLD ANZAC BISCUITS

Sift 1 cup flour & a pinch of salt
Stir in 1 cup white sugar and 1 cup rolled oats

Melt 125 gm butter with 1 slightly heaped Tablespoon Golden Syrup
Add 1 teaspoon pure vanilla extract

Dissolve 1 teaspoon baking soda in 2 Tablespoons boiling water and stir into the melted butter mix

Pour quickly into dry ingredients and mix to combine

Rolls into small balls and place on baking paper on a cold oven tray
Flatten with a fork

Bake at 180*C for 8 to 9 minutes only and don't let them burn. They should be a reddish-brown, with a little puffiness in the centre (that settles on cooling)

Transfer to a wire tray to cool and crisp (just pull the baking paper across) and put your second tray in the oven
Makes approx 48 biscuits of medium size

Quoteelliehen (4489 ) 11:28 pm, Wed 11 Apr #1

This is one I se & t's very nice...
Anzac Biscuits
2 cups flour
2 cups rolled oats
2 tsp bp
250 gr butter
2 cups coconut
2 tabs golden syrup
2 cups sugar
4 tabs hot water
1 tsp baking soda
Blend together dry ingredients except b.s. Dissolve soda in water
& add to dry ingreds. Melt butter & syrup then add. Bake at
180°C for 10-15 mins.

Quotemacandrosie (198 ) 9:47 pm, Tue 5 Feb #14

Edited by bev00 at 12:48 am, Thu 6 Feb

bev00 - 2014-02-06 00:47:00

The Edmonds Cookbook ones do not have enough butter in them. I double the amount of butter think last time I used 100g and got a much better texture.
I have used the Edmonds one for over 30years and its only lately that I have needed to alter the butter, I am wondering if its something to do with the rolled oats or flour.

cgvl - 2014-02-06 09:52:00

cgvl wrote:

The Edmonds Cookbook ones do not have enough butter in them. I double the amount of butter think last time I used 100g and got a much better texture.
I have used the Edmonds one for over 30years and its only lately that I have needed to alter the butter, I am wondering if its something to do with the rolled oats or flour.

I agree. I always used the Edmonds but these days they turn into hard balls and they always used to be flat and chewy.

gilligee - 2014-02-06 11:33:00

bumping for a bake day

kiwisportsgirl - 2014-04-26 20:48:00

I didn't use the Edmonds recipe this year and mine turned out really well - chewy and didn't spread all over the tray either - used the recipe for New Zealand biscuits in the first recipe book I ever got - Hamlyn All Colour Cookbook from the 1970s!

sarahb5 - 2014-04-26 21:04:00

I made these the other day and they were really tasty - however I did leave them in about 2 minutes too long as the recipe I was using wanted them in for 15-20 minutes!! So go with approx. 12 minutes like a normal cookie

http://justamumnz.wordpress.com/2014/04/23/anzac-biscuits/

mooshiesmum - 2014-04-27 13:40:00

korbo wrote:

just made a batch of pak/save ANZAC biscuits off their web site thingee.
nice an crunchy.
Have to admit, even tho I dont live there and only get them now and then....
Couplands ANZAC biscuits take a lot of beating......

AND, at $2/pack of 12 on Thursday, they're unbeatable!! YUM!

kay34 - 2014-04-27 17:40:00

Just made the Anzac Bickies recipe posted by spotswood in this thread - but a no go for us - didn't rise or spread at all???

phil.lyn - 2014-04-27 21:42:00

Prep time:10 mins / Cook time:15-18 mins / Makes:About 30 small or 16 large
1 cup rolled oats
1 cup flour
1 cup soft brown sugar
1 cup thread or desiccated coconut
½ cup slivered almonds (optional)
½ cup raisins (optional)
2 tbsp golden syrup
125g butter
2 tbsp water
½ tsp baking soda

Preheat oven to 160°C and line at least 2 baking trays with baking paper.

Combine rolled oats, flour, brown sugar, coconut and almonds and raisins, if using, in a large bowl. Heat together golden syrup, butter and water until butter melts. Add soda, then mix into dry ingredients until well combined.

Roll mixture into balls slightly smaller than a golf ball and place on prepared trays, allowing room for spreading. Lightly flatten with a fork or damp fingers. Bake until golden (15-18 minutes). Allow to cool on trays (the biscuits will harden on cooling). Stored in an airtight container, Anzac Biscuits will keep for 2 weeks.
These were delicious, tasted way nicer than the Edmonds recipe.

shop_tiludrop - 2014-04-28 14:22:00

phil.lyn wrote:

Just made the Anzac Bickies recipe posted by spotswood in this thread - but a no go for us - didn't rise or spread at all???

I just finished a baking stint and made the same ones. They spread and are getting more crunchie by the second they are scrummy. Going to add this recipe to my TMMB recipe book. Thank you.

kiwisportsgirl - 2014-04-28 14:53:00

keeping the ANZACS alive ..

bev00 - 2015-04-28 20:33:00

Yeah I got my recipe from the paper - Sunday Herald - Living. I was panicing as I thought these were never fail. I couldnt get them to roll-in to balls. I realised I had too much dry mixture as I used large coffee cups .. so not standard measurements. so quickly had to melt more butter & golden syryp. Anyway by the end I was over trying to get them into balls.... so did my best to get them together. Anyway they turned out the best I have ever made... so golden and chewy.... Too much sugar for my likely so keen to cut that down for the next batch!!

leebee35 - 2015-04-28 22:59:00

Try an easy way - press all the mixture into a greased or baking paper lined slice tin, bake as usual. Cut into squares when almost cool. Nice iced with chocolate icing too.

floralsun - 2015-04-28 23:25:00

Anzac Day tomorrow - still time to bake!

uli - 2016-04-24 16:35:00

b1b21 wrote:

Just made a second batch of Anzac Biscuits. one recipe off the net and the other from the Edmond's cookbook both sad to say fit for the birds, anyone have a recipe where the biscuits turn out moist and chewy not hard balls .

Ammunition for troops?

rainrain1 - 2016-04-24 18:16:00

Anzac Biscuits....recipe from our local paper.....I haven't tried them.

55gr flour
85gr sugar
3/4 cup coconut
55gr butter
1/2 tsp baking soda
2Tblsp boiling water
2/3 cup rolled oats
1Tblsp golden syrup
1 tsp ginger
Mix together flour, coconut, sugar, rolled oats, and ginger.
Melt butter and golden syrup.
Dissolve baking soda in boiling water, and add to butter/golden syrup mixture.
Make a well in the dry mixture and stir in the liquid.
Place spoonfuls on cold greased trays and bake 15 to 20 minutes
At 180dC

Edited by rainrain1 at 6:25 pm, Sun 24 Apr

rainrain1 - 2016-04-24 18:24:00

I usually make the Edmonds ones but don't overcook and I always chuck in a few sultanas. Just a Mum website has an Anzac slice on it and it looks nice, might try that tomorrow.

joybells2 - 2016-04-24 18:44:00

rainrain1 wrote:

Anzac Biscuits....recipe from our local paper.....I haven't tried them.

55gr flour
85gr sugar
3/4 cup coconut
55gr butter
1/2 tsp baking soda
2Tblsp boiling water
2/3 cup rolled oats
1Tblsp golden syrup
1 tsp ginger
Mix together flour, coconut, sugar, rolled oats, and ginger.
Melt butter and golden syrup.
Dissolve baking soda in boiling water, and add to butter/golden syrup mixture.
Make a well in the dry mixture and stir in the liquid.
Place spoonfuls on cold greased trays and bake 15 to 20 minutes
At 180dC

Have made these this morning, a really sloppy mixture, make small balls and DONT flatten like I did......they taste good though!

rainrain1 - 2016-04-25 11:26:00

The Anzac slice from just a mum site is lovely, lot of sugar and butter tho.

joybells2 - 2016-04-25 14:35:00

I got a free bag of Anzac biscuit "mix" with My Food Bag this week - I might make them for work tomorrow

sarahb5 - 2016-04-25 15:01:00

sarahb5 wrote:

I got a free bag of Anzac biscuit "mix" with My Food Bag this week - I might make them for work tomorrow

Me too and I baked them. Turned out really well.

Similar to the ones above but some variations in type of oats, flour and quantities.

I've done a couple of their baking recipes, always turn out just right.

The mix was good but the full recipe is on Nadia's Blog on the MFB website. The choc chip biscuits are also really good.

http://blog.myfoodbag.co.nz/

artemis - 2016-04-29 15:50:00

OP - an update? You did pwomise. Interesting too that these chewy, soft and nommy bikkies would not have made it to the troops...............

awoftam - 2016-04-29 19:41:00

Has anyone tried any new Anzac biscuit recipes this year 2017 ? If so could the recipes be posted please.

miffycat1 - 2017-04-22 08:11:00

Anzac Caramel Slice ........

Base
1 1/2 cups flour
3/4 cup white sugar
1 1/4 cups coconut
1 1/2 cups rolled oats
1 tsp baking soda
200g melted butter
200g golden syrup

Caramel
400g tin condensed milk
75g butter
125g golden syrup

Mix the ingredients for the base. Leave some for sprinkling on the top of the slice and press the rest into a sponge roll tin lined with baking paper.

To make the caramel, melt ingredients in microwave and pour over the base. Sprinkle with reserved topping and bake 180 deg C until golden - about 20-25 minutes.

rainrain1 - 2017-04-22 09:38:00