Kamusta Reader!
Room 9 and I have gotten the opportunity of making Anzac Biscuits. We are learning to follow baking instructions to that we could have an amazing outcome. It originated in World War 1, where it had been sent by wives and women groups to the soldiers. Originally termed “Soldiers’ Biscuits” or “Red Cross Biscuits,” they were renamed in honor of the Australian New Zealand Army Corps.
Therefore to make the biscuits, we would make it in plastic bags. Making pastries in plastic bags is a huge advantage considering that it wouldn’t develop a huge mess, and you wouldn’t endure the annoyance of washing dishes.
I was paired with my friend Ruth, the bag crinkled in our hands as it was way easier to squish the bag instead of mixing it without making a mess. As for the ingredients, we had to combine the sandy and dry ingredients first, then the sticky and oily wet ingredients after. The feeling of mixed emotions and excitement was overflowing the hall.
After mixing, we noticed that it wasn’t golden brown like the others, so we decided to put more syrup, the vilocity of the lovely golden brown dripped slowly into the bag. However; this unfortunately lead to a slight syrup overdose…
Ruth and I decided to make 4 small biscuits and 2 large biscuits so that both of us could have 3 each. The sound of dinging occured after 10 minutes. The grainy texture of the biscuit was real soft in the middle, but a soft crust on the outside. Overall, our Anzac biscuits were successful and delicious to eat, although after taking a lot of bites it sort of gave a syrupy after-taste and was very squishy; which is what we could work on in the future.
Here is how to make ANZAC biscuits below; definitely recommend!