Home / Australian food / How to make Anzac biscuit ? – Anzac biscuits recipe

How to make Anzac biscuit ? – Anzac biscuits recipe

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Anzac Biscuit Based on Barley and Cereals. Perhaps the name of this Australian delicious biscuit comes from soldiers who sacrificed their lives in the Gallipoli War, or maybe another root, but you will find this biscuit at any supermarket.
















Ingredients:

  • oat (stacked): one and three fourth cup
  • Simple flour: one and a half cup
  • Coconut (powdered): one and one quarter cup
  • Baking Powder: A second teaspoon
  • Salt: One Penny
  • Brown Sugar: One-Minute
  • Cinnamon powder: One second teaspoon
  • Ginger (Powdered): One second teaspoon
  • Nutmeg (powdered): One second teaspoon
  • Butter: 185 g
  • Straight Thick Syrup: One-fourth of a cup
  • Sweet Bread: One and a half teaspoons
  • Boiling water: 3 tablespoons

Instruction:

Place the temperature of the oven at 170 Β° C (325 Β° F) a quarter of a second. Spread the two-way spit into the feeder and make a large powder. Blend powdered oat, flour, coconut, sugar, baking powder, salt and spices in a suitable container. Melt butter and thick syrup in a tightly cool dish. Mix the baking soda with water and add the butter mixture. Mix the foam immediately, add the dry ingredients to the mixture and mix thoroughly.
















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Put a tablespoon of the mixture in the palm of your hand to make a bullet. Put dough pellets in a flashing tray and use their fingers to push them to a wide circle of 9 cm in diameter (you can roll it onto a cellophane and spread it with a roller coaster). Place the biscuits 2 cm apart in the oven tray and place in the oven for 7 to 8 minutes. Rotate the tray to make biscuits uniformly. Biscuits should be golden. After cooking, let the biscuits cool in a flask for 3 minutes, then transfer them to a wire tray. Apply half the biscuits to caramel or melted chocolates and make sandwiches with the rest of the biscuits. Caramel filled biscuits should be eaten the same day. Biscuits on which caramels are not rubbed can be kept for 4 to 5 days in a safe container.

This dessert was made by Australia chef Herbert Sachs in the year 1920 when the

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