Martha Stewart’s ANZAC Biscuits: Classic and Irresistible
ANZAC Biscuits hold a beloved place in history, originating as a treat prepared by Australian and New Zealand families during World War I to send to their soldiers abroad. Martha Stewart’s interpretation offers a delightful balance of tradition and buttery sweetness, slightly adjusted for the modern kitchen. This recipe yields a batch of chewy, golden, and coconut-laden biscuits perfect for sharing with large groups or simply enjoying with a warm cup of tea.
Ingredients
The ingredients required for this recipe are thoughtfully chosen to provide the signature texture and flavor of ANZAC biscuits, with a rich buttery undertone and a delicate coconut aroma.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Rolled oats | 2 cups |
| Granulated sugar | 2 cups |
| Unsalted butter | 1 cup |
| Golden syrup | 1 cup |
| Baking soda | 2 teaspoons |
| Boiling water | ΒΎ cup |
| Shredded coconut | 1ΒΌ cups |
Nutritional Information
These biscuits are a treat best enjoyed in moderation. Below is the nutritional profile per biscuit, assuming 36 servings:
| Nutrient | Per Serving |
|---|---|
| Calories | 144 kcal |
| Fat | 6.1 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 13.6 mg |
| Sodium | 33.3 mg |
| Carbohydrates | 21.3 g |
| Fiber | 0.7 g |
| Sugars | 12.4 g |
| Protein | 1.6 g |
Instructions
The preparation process combines simplicity and satisfaction. Here’s how to make these delectable ANZAC Biscuits:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350Β°F (175Β°C). Line two large baking pans with parchment paper and set aside. |
| 2 | In a large mixing bowl, combine the flour, rolled oats, sugar, and shredded coconut. Stir well to ensure even distribution. |
| 3 | Place a medium saucepan over medium heat and melt the unsalted butter along with the golden syrup, stirring occasionally. |
| 4 | In a small bowl, dissolve the baking soda in the boiling water. |
| 5 | Carefully pour the butter mixture into the dissolved baking soda mixture. Be cautious as the reaction will cause it to bubble. |
| 6 | Pour the wet ingredients into the bowl of dry ingredients. Stir thoroughly until all ingredients are fully combined. |
| 7 | Divide the dough into three equal portions. Then divide each portion into 12 even pieces, rolling each into a firm ball. |
| 8 | Arrange the dough balls on the prepared baking sheets, leaving space between each. Flatten each ball slightly using your palm. |
| 9 | Bake in the preheated oven for about 15 minutes, or until the biscuits are golden brown and firm to the touch. |
| 10 | Remove from the oven and transfer the biscuits to wire racks to cool completely. |
Tips for Perfect ANZAC Biscuits
- Golden Syrup Substitution: If golden syrup is unavailable, a mixture of light corn syrup and a touch of molasses can be used, but it will slightly alter the flavor.
- Texture Preference: For a chewier biscuit, bake them for 12-13 minutes. For a crispier texture, extend baking time by 2-3 minutes.
- Storage: Store the cooled biscuits in an airtight container at room temperature for up to 2 weeks.
Why You’ll Love This Recipe
This version of ANZAC Biscuits strikes the perfect balance between honoring tradition and providing a quick and easy process for the modern cook. Its versatility and the batch size make it ideal for large gatherings or family treats. Pair these biscuits with coffee, tea, or even crumble them over ice cream for a delightful dessert twist.
Prepare to fall in love with the timeless charm of Martha Stewart’s ANZAC Biscuits, now a cherished recipe on Love With Recipes. Happy baking!
