Anzac Biscuits
Best Anzac biscuits I've ever tasted, and that's saying something because I absolutely loathe every other Anzac biscuit I've ever eaten.
Best Anzac biscuits I've ever tasted, and that's saying something because I absolutely loathe every other Anzac biscuit I've ever eaten.
- Carbohydrate 414.645091078127 g
- Cholesterol 268.75 mg
- Fat 192.542245454545 g
- Fiber 17.6064550209045 g
- Protein 40.2696636363636 g
- Saturated Fat 136.608178 g
- Serving Size 1 1 Serving (725g)
- Sodium 803.674045454044 mg
- Sugar 397.038636057223 g
- Trans Fat 14.1967271818181 g
- Calories 3446 calories
Step-by-step
- Preheat oven to 150 degrees Celsius. Line 2 large trays with baking paper
- Combine oats, flour, sugar and coconut in large bowl. Combine butter and golden syrup in saucepan and stir over gentle heat until combined
- Mix bicarb of soda with boiling water. Add to the melted butter mixture. Stir butter mixture into the dry ingredients
- Place spoonfuls of mixture onto tray; allow room for spreading. Bake for 20mins. Loosen while warm and cool on trays to allow the biscuits to become firm
Alkaline Reaction and Bindle Binding
The ingredient list hides the volatile nature of combining bicarbonate of soda with boiling water before introducing it to fats and sugars. When this alkaline solution hits the golden syrup and butter, it initiates a foaming reaction that aerates the dense matrix of oats and flour. Dissolve the bicarbonate completely in the water to prevent bitter pockets from forming in the final baked goods.
Thermal Spread and Starch Gelatinization
Baking at a moderate 150 degrees Celsius ensures the butter melts and spreads the sugar crystals before the flour proteins fully coagulate, yielding a thin, crisp disc rather than a cakey lump. While the thermal energy works through the mixture, monitor the edges closely for a deep golden brown hue. Pull the trays out precisely at the twenty-minute mark.
Structural Firmness Through Cooling
Retain structural integrity by leaving the baked items undisturbed on the hot baking paper for several minutes after removal from the oven. As ambient air circulates around the cooling pans, residual moisture evaporates completely, allowing the melted sugars to recrystallize into a hard snap. Loosen each piece while warm to prevent tearing as the matrix hardens.
