2 simple recipes for Anzac cookies and gingerbread cookies

2 simple recipes for Anzac cookies and gingerbread cookies

Baking Anzac cookies and gingerbread cookies are a really easy way to make friends during the holiday season. Here are two simple recipes for you to try:

2 simple recipes for Anzac cookies and gingerbread cookies
2 simple recipes for Anzac cookies and gingerbread cookies

Baking Anzac cookies

Cookies, as well as cakes and scones, are baked with a variety of cereal products. Anzac cookies, a perennial favourite named after the Australia and New Zealand Army Corps (ANZAC for short), were sent by home bakers to the soldiers at the front during the First World War. The cookies were popular because, as they were made without eggs, they kept relatively fresh on their voyage overseas.

Ingredients:

  • 130 g (1 c) plain flour
  • 85 g (1 c) rolled oats
  • 800 ml to 1 L (3 1/4 to 4 c) desiccated coconut
  • 650 to 800 g (3 1/4 to 4 c) sugar
  • 275 to 500 ml (1 1/4 to 2 c) butter
  • 30 ml (2 tbsp) corn syrup
  • 15 ml (1 tbsp) boiling water
  • 5 ml (1 tsp) baking soda

Method:

  1. Mix dry ingredients together in a large bowl. Melt butter and corn syrup together over a moderate heat. Cool slightly. Dissolve baking soda in boiling water, add to butter and corn syrup mixture, pour into dry ingredients and mix well.
  2. Drop five millilitres (one teaspoon) of mixture on greased cookie sheets, leaving plenty of room for spreading. Bake in a moderately slow oven (160°C or 320°F) for 20 to 25 minutes. Let stand on cookie sheets for a few minutes, then remove to a wire rack to cool.

Experimenting with gingerbread cookies

Few of the traditional European cookbooks were without a gingerbread-man recipe; the simple recipe that follows was found in many a pioneer cook’s repertoire. Those early recipes were often imprecise in their instructions, so be prepared to experiment with this one.

Ingredients:

  • 220 g (1 c) brown sugar
  • 250 ml (1 c) butter
  • 250 ml (1 c) molasses
  • 15 ml (1 tbsp) ground ginger
  • Pinch ground coriander
  • Pinch ground caraway
  • Enough self-raising flour to make a dough

Method:

  1. Thoroughly mix brown sugar, butter and molasses. Add spices, then enough flour to form a soft dough.
  2. Knead dough until smooth. Roll into small balls and bake at 160°C (325°F) until the biscuits are a delicate golden brown (approximately 10 to 12 minutes).

There you have it — two simple recipes for Anzac and gingerbread cookies. Feel free to experiment with these recipes and add your own signature touch. Time to get baking!


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