Anzac Biscuits
8 servings
30 minutes
Anzac biscuits are not just a sweet treat but a whole story rooted in World War I. They were originally made by the wives of Australian and New Zealand soldiers who sent the delicacy to the front: the biscuits were nutritious, had a long shelf life, and remained tasty even after weeks. Today, they continue to symbolize memory and respect. The flavor of the biscuit is delicate with light citrus notes of lemon zest and a spicy hint of coriander. It pairs perfectly with hot tea or coffee. Airy, soft inside and slightly crunchy outside, it is ideal for cozy evenings or festive gatherings. Due to the simplicity of ingredients and preparation, it can be easily baked at home, creating an atmosphere of warmth and Australian culinary traditions.
1
Preheat the oven to 230 C.
2
In a small bowl, mix together buttermilk and lemon zest.
- Fat-free buttermilk: 1.8 glass
- Lemon zest: 1 tablespoon
3
In a bowl, mix flour, baking powder, sugar, coriander, baking soda, salt, and pepper. Incorporate the butter using your fingers, 2 knives, or a pastry cutter until the mixture resembles coarse flour.
- Wheat flour: 3.5 glasss
- Baking powder (raising agent): 4 tablespoons
- Sugar: 2 tablespoons
- Ground coriander: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Butter: 120 g
4
Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir with a fork, scraping the dry ingredients from the bottom of the bowl until the mixture is well moistened; do not overmix (the dough should be very sticky). Place the dough on a floured surface and lightly knead 1 or 2 times with floured hands. Roll out the dough into a circle about 2 cm thick and approximately 24 cm in diameter.
- Fat-free buttermilk: 1.8 glass
5
Dip a 6-centimeter cookie cutter in flour and cut out cookies, dipping the cutter in flour each time. Gather and re-roll scraps, cutting out more cookies. Transfer cookies to an ungreased baking sheet and bake for 12-15 minutes, turning the sheet halfway through. Serve warm.
- Wheat flour: 3.5 glasss
6
Dip a 2 1/2-inch cutter in flour and cut out cookies, dipping the cutter in flour each time before cutting. The motion should go straight from outside to inside. Gather and re-roll scraps; cut out remaining cookies. Transfer cookies to an ungreased baking sheet and bake until golden brown for 12 to 15 minutes, turning the sheet halfway through baking. Serve warm.
- Wheat flour: 3.5 glasss
