Episode 5 - Anzac Biscuits
The ANZAC biscuit had a long shelf-life and didn't use eggs as these were in short supply during the war.
Old School Style
" 200 gm/1.5cups flour
" 400 gm/3 cups wholemeal flour
" 40 gm/5 tbls sugar
" 20 gm/3 tbls milk powder
" 1.5 gm/good pinch salt
" 220 mls water
Use self-raising flours. If self-raising flours are not available, sieve 10 grams of baking powder together with plain flour before adding other ingredients.
Place flour, sugar, and milk powder in a large bowl and rub together with finger tips. Make a well in the centre. Add all of the water with the salt dissolved in it. Work the flour from the edge of the well into the water until you have a mass of lumpy flour and water. Once the dough can formed a ball, transfer it to a table top or pastry board and work into a hard smooth dough. Rest the dough for half an hour then roll into a flat sheet. The rolled sheet of dough is then cut into 90 mm squares.
Mark them with regular horizontal and vertical pattern of holes pushed into them at about 18 mm spaces - try using a chop stick. Push it in until it bottoms and twist slightly. Repeat until the biscuits have five vertical and five horizontal rows of holes, 25 holes in all. Some say 49 holes (7 x 7) is the authentic number of holes.
Place on a lightly greased baking tray. Bake at 180 degrees centigrade for 30 to 40 minutes on a low shelf in the oven. Watch them as they burn easily
Prepare to eat - a slick of butter on the top helps as does
dunking in a hot cuppa. Some soliders apparently ground up the
biscuits to make a kind of porridge!
Popular ANZAC biscuit
" 1 cup plain flour,
" 1 cup sugar - try 1/2 cup white sugar and ½ cup brown sugar
" 1 cup rolled oats
" 1 cup coconut
" 4 oz butter
" 1 tbls golden syrup
" 2 tbls boiling water
" 1 tsp bicarbonate soda (add a little more water if mixture is too dry)
1. Grease biscuit tray
2. Pre-heat oven to 180C.
3. Combine flour, sugar, rolled oats and coconuts
4. Melt together butter and golden syrup. Combine water and
bicarbonate soda, and add to butter mixture.
5. Mix butter mixture and dry ingredients.
6. Drop teaspoons of mixture onto tray, allowing room for spreading.
7. Bake for 10 to 15 minutes or until golden.
8. Let cool on tray for a few minutes before loosening from the tray and/or transferring to cooling racks.