Anzac Cookies

Baking and Desserts | Australian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Anzac Cookies

Ingredients

Fat-free buttermilk - 1¾ cups
Lemon Zest - 1 tablespoon
All-purpose flour - 3½ cups
Baking Powder - 4 tablespoons
Sugar - 2 tablespoons
Ground coriander - 2 teaspoons
Baking Soda - 1 teaspoon
Salt - 1 teaspoon
Ground Black Pepper - ¼ teaspoon
Butter - 4.2 oz

Step by Step guide

Step 1

Preheat the oven to 230°C (450°F).

Step 2

In a small bowl, mix together the buttermilk and lemon zest.

Step 3

In a bowl, combine the flour, baking powder, sugar, coriander, baking soda, salt, and pepper. Rub in the butter using your fingers, two knives, or a pastry cutter until the mixture resembles coarse flour.

Step 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). Turn the dough out onto a floured surface and lightly knead 1 or 2 times with floured hands. Roll the dough into a disc about 2 cm thick and approximately 24 cm in diameter.

Step 5

Dip a 6 cm cookie cutter in flour and cut out cookies, dipping the cutter in flour each time. Gather and reroll the scraps, cutting out more cookies. Transfer the cookies to an ungreased baking sheet and bake for 12-15 minutes, turning the sheet halfway through baking. Serve warm.

Step 6

Dip a 2½-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 reroll the scraps; cut out the remaining cookies. Transfer the cookies to an ungreased baking sheet and bake until golden brown for 12 to 15 minutes, turning the sheet halfway through baking. Serve warm.