Home Economics: ANZAC Biscuits with Sultanas

Hi there! 

Today I will be writing about how I made ANZAC Biscuits, a classic Kiwi treat and how I gave it a fun and tasty twist by adding sultanas.

Ingredients:

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 Tin

2 Tablespoons water

1 teaspoon bicarbonate of soda

1 cup sultanas or raisins

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 and cinnamon. Add the rolled oats, coconut, sultanas 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.

Sensory Evaluation:

These ANZAC biscuits with sultanas was probably one of the tastiest things I have ever made. The outside had a great golden brown colouring on top and on the sides and a light brown inside. The Sultanas added small pops of colour all round the biscuit which made it more appealing to the eye. The coconut and oats also added speckles of white through the biscuit making it look more textural.

The biscuits were nice and sweet, the golden syrup came through very nicely, the brown sugar was also noticeable, not as much as the golden syrup though. The butter also came through very nicely. The sultanas added a great flavour to the biscuit, helping balance out the sweetness. The oats and coconut also balanced out the sweetness as well as added extra flavour which was very nice. There wasn't a baking soda aftertaste when eating the biscuit which was really good.

The texture of the biscuit was great. The outside was crispy and crunchy while the inside was soft and chewy. The biscuit was dense inside and everything was spread out evenly inside. The sultanas added an extra chewy element to the biscuit which was really nice. The sultanas also added a surprise element when biting through the biscuit as it added more texture. The oats and coconut added the classic texture normally found in an ANZAC biscuit and went very well with the sultanas which was great. 

Here are some photos from my end outcome:

Thanks for reading!