Biscuits "Anzac" of sunflower seeds and ginger
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Biscuits ANZAC/ANZAC — a sweet cookie popular in Australia and New Zealand, made from rolled oats, flour, coconut, sugar, butter, light molasses, baking soda and boiling water. ANZAC biscuit has long been associated with the Australian and new Zealand army corps (ANZAC) established during the First world war. There are several theories about the time of the origin of the ANZAC biscuit, but the main is considered the initial period of the First world war, 1914 -1915 years. There is a perception that cookies were invented by soldiers from the provisions that were at hand, so they tried to brighten up their meager food rations. But the majority still believes that the creators of the biscuits became the Australian and new Zealand women who created it for their favorite so that it could move a long way to the front. The site has a recipe for ANZAC biscuits, but, so to say, basic. My – with additives. Cookies are very tasty and not very much like traditional oatmeal, it has a somewhat different structure because it does not contain eggs, apparently.
Ingredients for Biscuits "Anzac" of sunflower seeds and ginger
- Sunflower seeds - 75 g
- Flour - 115 g
- Ginger - 1 tsp.
- Oat flakes - 165 g
- Sugar - 165 g
- Coconut shavings - 45 g
- Water - 2 tbsp
- Molasses - 1 tbsp
- Soda - 1 tsp.
- Butter - 125 g
Step by step instruction of cooking Biscuits "Anzac" of sunflower seeds and ginger
Preheat oven to 160 deg.
Sift the flour and ginger into a large bowl.
Add sunflower seeds, rolled oats, sugar and coconut. Mix well.
Instead, the seeds you can use any nuts. Previously they should fry and chop.
Connect the boiling water, molasses (or honey) and soda. Everything should hiss.
Connect with oil.
Add oil mixture to dry and carefully stir the dough.
On a baking sheet, covered with baking paper, shape the cookies: spread 2 tsp of the dough with the top at a distance of 3 cm from each other, lightly pressing down from above.
Bake in preheated oven for 13 minutes if you want soft cookies or 16 minutes if crispy.
Leave in pan for 5 minutes and then cool completely on wire rack.
Cookies can be stored in a closed container for 1 week.