Anzac bisquits
Anzac biscuits are originated from Australia and New Zealand. The name of these cookies comes from the name of the Australian and New Zealand Army Corps (ANZAC), created during the First World War, and according to one version, such cookies were made for soldiers going to the front because they can be kept well. The name of these cookies is allowed in Australia and New Zealand only with the permission of the ministry, and these cookies can only be sold if their recipe is authentic and sold under the name of Anzac cookies. Since the 1920s, the recipe for Anzac biscuits has remained roughly the same. Here I tried to stay as authentic as possible by varying the amounts of ingredients to a minimum. These cookies could be suitable for all those who like the taste of coconut cookies.
Preparation time: 10 minutes mixing the dough, 40-50 minutes baking cookies
Level: Easy
Quantity: about 80 cookies
Ingredients:
250 g butter, melted
180 g of a large oatmeal
200 g of coconut flakes
250 g wheat flour
1 teaspoon of baking powder
2 teaspoons of vanilla sugar
4 tablespoons of golden sugar syrup
220 g of sugar
100 g of brown sugar
Preparation:
- Melt butter, weigh sugar, flour, oatmeal, coconut flakes, sugar, brown sugar, vanilla sugar, golden syrup, and baking powder in a bowl.
- Add the melted butter to the dough mixture and mix.
- If the dough is too loose and does not stick together, add a little water, but the dough must not be wet.
- Place small balls of dough on a baking sheet lined with baking paper and press them flat.
- Bake at 180 degrees C for about 10 minutes until the cookies are golden brown.
- Take the cookies out of the oven and leave them on the baking sheet to firm up a bit so they can be lifted.
- Put the cookies on a wire rack and let them cool, store them in an airtight container.
Ready!!
