Australian ANZAC Biscuits ~ Martha Stewart Recipe ~~** - **~~ Australische Haferkekse

Hello,

I have a pile of favorite magazines and among them is a beautiful edition of a Martha Stewart Living Autumn 2000. It is filled with fantastic recipes and pictures. BTW these cookies are eggless and could be transformed into glutenfree easily

Anyway, I was looking for some cookies and came across. The ANZAC Biscuits... I had heard about them and strongly connect them with Australia... here a bit of history

Enjoy Alissa

ANZAC Biscuits

are a sweet biscuit made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water? ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuit appears to be a variation of Scottish oatcakes, possibly via the Scottish-influenced city of Dunedin, New Zealand. The ingredients do not spoil easily so the biscuits kept well during naval transportation to loved ones who were fighting abroad.
Today, ANZAC Biscuits are manufactured commercially for retail sale. Because of their military connection with the ANZACs and ANZAC Day, these biscuits are often used as a fundraising item for the Royal New Zealand Returned Services' Association (RSA) and the Returned and Services League of Australia (RSL) veterans' organizations. ANZAC biscuits are still issued to Canadian soldiers at Christmas during foreign deployments.
ANZAC Biscuits made using today's recipe are also carried by hikers

(bush-bashers/bushwalkers) as a food of last resort; due to their tough constitution and good keeping properties enabling these biscuits to survive many days of rough travel.
In a similar fashion, Tararua Biscuits have been baked for tramping (a New Zealand term meaning hiking or bushwalking) in New Zealand since WW1 times.

Their ability to resist crumbling in the backpack is their chief virtue. Tramping clubs have baking competitions, with biscuits being judged on taste and consistency, and often subjected to the "six-foot drop test". Far from being an emergency food of last resort, they are savored throughout the trip.
A British (though still Australian-produced) version of the ANZAC biscuit, supporting the Royal British Legion, is available in several major supermarket chains
The term ANZAC is protected under Australian law and therefore the word should not be used without permission from the Minister for Veterans' Affairs; misuse can be legally enforced particularly for commercial purposes. There is a general exemption granted for ANZAC Biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as ANZAC Biscuits and never as cookies.

Many myths surround the origin of the ANZAC Biscuits. One story is that the biscuits were made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers during World War I, that they were reputedly first called "Soldiers' Biscuits" then renamed "ANZAC Biscuits" after the Gallipoli landing.[citation needed]
The recipe was reportedly created because any food sent to the soldiers was carried via the Merchant Navy to the soldiers, the transportation of said food would take upwards of two months. The basis of the recipe was rolled oats, then utilizing other ingredients that did not spoil easily. One notable omission from any ANZAC biscuit recipe is that of eggs.

This was due mostly to the scarcity of eggs (the poultry farmers had joined the war effort).
In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew's Cookery Book (Dunedin, 1915) - but it was for a cake, not a biscuit, and there were no mixing instructions.

A recipe for "Anzac Biscuits" appeared in the War Chest Cookery Book (Sydney, 1917) but was for a different biscuit altogether; the same publication included a prototype of today's Anzac biscuit but called Rolled Oats Biscuits. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew's Cookery Book (Dunedin, 1921) under the name "Anzac Crispies"; subsequent editions renamed this to "Anzac Biscuits" and Australian cookery books followed suit. Professor Leach later qualified her remarks by saying that further research might reveal earlier references to the name and recipe in either Australia or New Zealand.
None of these recipes included coconut until 1927. The oatmeal or rolled oats biscuits were developed in the Scottish-influenced city of Dunedin as a variation of Scottish oatcakes. Wikipedia

Anzac Biscuits - Martha Stewart

this cookie dough is very crumbly, almost like a crumble topping for an apple crisp, but the biscuits turn out chewy

1 cup plain flour (i used spelt)
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water

Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over low heat.
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of the mixture with an ice cream scoop, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading. Bake in a moderate oven, 180C / 350F, for 15-20 minutes. Cool on a wire rack and seal in airtight containers.

Hallo

dieses Rezept habe ich gestern in einem Martha Stewart Magazin von 2000 gefunden - das waren wieder so schöne Bilder drin... Super lecker die Kekse. sie sehe hart aus sind aber keine Steine sondern schön "chewy" wie man im englischen sagt.... Sie schmecken schön nussig leicht süß....hmmm
Ich wünsche Euch viel Freude damit - diese Kekse könnte man hervoragend glutenfrei machen - eifrei sind sie schon.
Cheers Alissa


Anzac Biscuit -

dies ist ein Australischer Armee Cookie, auch bekannt als ein Anzac Wafer oder ein Anzac Tile. Sie sind im wesentlichen ein Schiffszwieback, mit einer langen Lagerfähigkeit und ein Ersatz für Brot. Die Kekse sind sehr hart, und die Soldaten bevorzugten sie zu mahlen als Brei zu essen. Sie sind bekannt als Australia´s National Biscuit. Um ANZAC Day herum, werden diese Anzac Biscuits auch häufig von den Organisationen der Kriegsveteranen verkauft um Geldmittel für die Pflege und Wohl von bejahrten Kriegsveteranen zu sammeln.

1914-1918 - es ist sicher, dass sie während dem Ersten Weltkrieg (1914-1918) zum ersten mal gebacken wurden. ANAZAC Day wird in Australien und Neuseeland am 25 April gefeiert . An diesen Tag in 1915, sind die ANZACs (Australian and New Zealand Army Corps) in Gallipoli gelandet, und erleideten die grösste Niederlage in der Australischen Militärgeschichte.

Während dem 1 Weltkrieg, waren Ehefrauen, Mütter und Freundinnen von Australischen und Neuseeländischen Soldaten besorgt um den Nährwert der Nahrung die ihren Männer bekamen.

Man sagt, dass die Anzac Biscuits entstanden sind durch findige Frauen die sich Bemühten einen Leckerbissen für ihren Geliebten zu machen , das die lange Reise mit der Post zu den Kriegsfronten überleben , somit wurde Familien in Neuseeland und Australien ermöglicht diese Cookies in Lebensmittel Päckchen an ANZAC Truppen zu Senden die in Übersee dienten.

Die Cookies brauchten zwei Monate auf dem Wasserweg, ohne Kältetechnik, um die Soldaten in Gallipoli zu erreichen. Anfangs hießen die Cookies Soldiers' Biscuits, aber nach der Landung in Gallipoli, wurden sie umbenannt zu Anzac Biscuits. Um die Cookies Frisch und Knusperig zu halten wurden sie in alten luftdichtn Blechbüchsen verpacked. Die Basis war ein Schottisches Rezept mit gerollten Hafer. Diese Hafer wurde ausgiebig in Schottland verwendet, besonders für einen schweren Brei das geholfen hat dem äußerst kalte Klima entgegenzuwirken .

ANZAC BISCUITS

1 Tasse/n Haferflocken
1 Tasse/n Kokosraspel
1 Tasse/n Mehl (ich habe Dinkel verwendet)
1 Tasse/n Zucker
120 g Butter
2  EL Golden Sirup (oder Rübensirup, Honig - aber Golden Sirup schmeckt am besten in british online shop bestellen)
1 TL Natron
2 EL Wasser

In eine Schüssel Haferflocken, Kokosraspel, Mehl und Zucker miteinander vermischen.
einem Topf Butter und Sirup bei schwacher Hitze zerlassen. Backpulver mit 2 EL Wasser verrühren und untermischen. Den Topf vom Herd nehmen, die Masse in die Schüssel geben und zu einem feuchten und festen Teig kneten.
Den Teig portionsweise mit einem Mini Eiscreme Portionierer auf eine gefettetes Backblech geben, so dass etwa 5cm große flache Plätzchen oder Makronen entstehen.
Bei 150° bis 160° etwa 15-20 Minuten backen
Herausnehmen und leicht abkühlen lassen. Zum völligen Abkühlen auf ein Backrost legen. Luftdicht aufbewahren.