ANZAC Biscuits

These things last forever and are hard as nails. Good nutrition, easy to make, nothing you can't easily find in bulk at any grocery store. Use a kitchen scale to measure the ingredients by weight. Taken from here:
http://www.awm.gov.au/encyclopedia/anzac/biscuit/recipe.asp

200 g flour
400 g self-rising wholemeal flour (substitute w/ 10 grams of baking powder together with plain flour if no self-rising)
40 g sugar
20 g milk powder
1 1/2 g salt
220 ml water

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 center. 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.
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.
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. (Similar to the holes in a saltine cracker)
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. (The hardness is good for preservation's sake)

Nutrition Info

Recipe makes 6 biscuits
Calories 367

Fat 1.7g

Protein 12.6g

Dietary Fiber 6.9g

I'll try to put up a picture after the batch I'm making is done.

John_234	Latest page update: made by John_234 , Jul 17 2010, 7:49 PM EDT (about this update About This Update Moved from: Bugging In - John_234 No content added or deleted. - complete history)
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Mercob

aussie aussie aussie

Jun 17 2012, 11:14 AM EDT by jamesgoddam

Thread started: Apr 21 2010, 2:20 AM EDT Watch

Leave it up to the aussies to come up with the best **** :D

...

ill probabli get a mass of messages from other ppl saying what theyre country made but ehh :P you can put a bit of honey on the end products to sweeten it up or maple syrup and it goes pretty hektic

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