25 March 2012

Kangaroos, Boomerangs and ANZAC Cookies


Un po' di storia su questi biscotti Australiani e Neozelandesi la trovi qui

Ingredienti:
80 gr avena
55 gr cocco essiccato
125 farina
5 gr lievito
200 gr zucchero
115 gr burro
15 gr golden syrup (io ho usato il caramello)
30 ml acqua bollente

Miscolare la farina, l'avene, lo zucchero e il cocco.
In un pentolino sciogliere il burro e il caramello.
Far bollire l'acqua  scioglere il lievito quindi versarlo nel burro.
Unire il butto al composto secco e mscolare.
Formare delle palline e schiacciarle leggermente.
Cuocere a 170°C per 15/20 minuti

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English Version

The history about these Australian and New Zelander cookies is here

Ingredients: 
80 g quick cooking oat
55 g flaked coconut
125 g all-purpose flour
5 g baking powder
200 g white sugar
115 g butter
15 ml golden syrup ( for me caramel)
30 ml boiling water
Mix oats, flour, sugar and coconut together. 
In a small saucepan over low heat, melt the caramel and butter.
In the meantime mix the baking powder and boiling water and add to the melted butter.
Add butter mixture to the dry ingredients. 
Make some small balls and bake at 170°C for 15/20 minutes.

15 comments:

  1. these cookies look amazing Manu:))

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  2. Manu, sono meravigliosi!!!!!

    Jen@home :-)

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  3. Siccome vado matta per il cocco li provo senz'altro! Buona settimana!

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  4. Manu, the photo of your cookies is so cute! I'm sure they are delicious too!

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  5. I always a big fan of Anzac cookies. They are very easy to bake and very delicious to eat.

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  6. biscotti deliziosi, un abbraccio SILVIA

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  7. idea meravigliosa e gustosa

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  8. Oggi siamo di biscotti entrambe!!! che belli i tuoi!! mi incuriosiscono molto!

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  9. li devo provare!!!! bellissimi!

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  10. Interessante questa ricetta, la devo provare.Il lievito si scioglie in acqua bolente?

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  11. Oh I love Anzac biscuits! How wonderful that you made these in Italy :-) That's good to know that you can use caramel in place of golden syrup. I think honey would also work.

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Thanks for your comments