Home Economics: ANZAC Biscuits

Hi there!

Today I will be writing about how I made ANZAC Biscuits in Home Economics.

Ingredients:

Amended Version:

1 cup Standard Grade Flour

1 ¾ cups rolled oats

½ cup White Sugar 

¼ cup (firmly packed) Soft Brown Sugar

1 cup desiccated coconut

125g Butter, cubed

¼ cup Golden Syrup

2 Tablespoons water

1 teaspoon bicarbonate of soda

1 pair of food handling gloves

Method:

1. Pre-heat oven to 150°C conventional bake. Line a baking tray with baking paper.

2. In a medium sized bowl, sift together the Standard Grade Flour. Add the rolled oats, coconut and sugars; mix well.

3. Combine the Butter, Golden Syrup and water in a small saucepan and stir over low-medium heat until the Butter melts and the mixture is well combined (ensure the mixture does not simmer or boil). Remove from heat and stir in the bicarbonate of soda. Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.

4. Roll 1-2 tablespoons of mixture into balls and place onto a tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake for 16 minutes (for a chewy biscuit) or 20 minutes for a crunchier biscuit.

5. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Keep in an airtight container for up to a week.

Notes:

• My group decided that we would remove cinnamon which was previously included as we read a review which said that it didn't go well.

Sensory Evaluation:

My ANZAC Biscuits turned out pretty good. They were golden on the top and light brown on the inside. The biscuits had a crunchy outside layer and a soft, chewy inside. When looking at the biscuit, the coconut and the oats were very visible and were eye-catching. The coconut and oats provided the biscuit with great texture, the outside's crispiness complimenting the inside's soft consistency. Some spots on the outside of the biscuit were goldener and crispier than others, this also add texture to the biscuit. The biscuits were dense, resulting in them being chewy biscuits (baking time also effected this). There was even distribution of the coconut and oats through out the biscuit this was good because every bite you took was the same as the last. The biscuits were sweet, I could taste the golden syrup the most in the biscuit. Luckily, the golden syrup didn't overtake the flavour of the coconut or oats. The biscuit left a lingering sweet flavour in your mouth, the same goes for the coconut and oats.

Improvements:

Some things that I think that could have improved my ANZAC Biscuits was rolling/packing them tighter as they started to fall apart when I flattened them, resulting in them falling apart more while baking. Apart from this, I was extremely happy with my end product.

Here are some photos of my end product:

 

Thanks for reading!