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Anzac Biscuit Recipe

Looking for an easy ANZAC Biscuit recipe? Learn how to make ANZAC Biscuit using healthy ingredients.


Submitted by lefferdp

Makes 6 servings



Plain and hard, but good for long storage

Recipe Ingredients for ANZAC Biscuit

200 g flour
400 g wholemeal flour
40 g sugar
20 g milk powder
1 1/2 g salt
220 ml water

Recipe Directions for ANZAC Biscuit

  1. Place flour, sugar, and milk powder in a large bowl and blend with finger tips. Form into pile and scoop out a hole (well) in the centre. Add all of the water in which the salt has been dissolved. Thoroughly work the flour from the inside of the well into the water until the whole is a mass of lumps of flour and water. Once the dough is formed, transfer it to a table top or pastry board. The dough should now be torn apart, rubbed into balls, and thrown together, and the process repeated until the mass is well mixed and in the form of a hard dough. The dough is then rested for about half an hour. Now roll the dough in 8 mm?thick sheets using a rolling pin and two 8?mm thick guides (wooden slats are ideal), the dough being rolled down between the two guides until the rolling pin rests on the guides during each traverse.

  2. The rolled sheet of dough is then cut into 90 mm squares, preferably by pressing with the edge of a steel rule rather than slicing with a knife. The pressing action helps to join the top and bottom surfaces and will improve the lift on baking. A cardboard square, 90 mm on each side, can be used as a pattern to ensure uniformity in your tiles.

  3. Next, the biscuit squares should be docked by having a regular horizontal and vertical pattern of holes pushed into them at about 18 mm spaces with a flat-ended pin or rod. Push it in until it bottoms, twist slightly, and then withdraw. Repeat at the next position. Each biscuit should have five vertical and five horizontal rows of docker holes, 25 holes in all. There are those at the Memorial who argue for 49 holes (7 x 7) as the authentic number of docker holes.

  4. Place on a lightly greased steel baking sheet, with the biscuits about 6 mm apart, and form a wall around the load with scrap dough to avoid burning the edges of the biscuits. Bake at about 200 degrees centigrade for 30 to 40 minutes on a low shelf in the oven. Take care not to burn them. To achieve a suitable hardness in your biscuits, store for a time in an air-tight container.

Categories

Breads

Nutrition Facts
Serving Size 147.0g
Amount Per Serving
Calories
367
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
115mg
5%
Potassium
36mg
1%
Total Carbohydrates
74.4g
25%
Dietary Fiber
6.9g
28%
Sugars
8.3g
Protein
12.6g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B-
  Good points
  • Very low in saturated fat
  • Very low in cholesterol
  • Low in sodium
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