Whether you’re in the crunchy or chewy camp when it comes to homemade Anzac biscuits, there are a few foodie tips to observe to bake your best batch. MasterChef and Taste of Australia’s Hayden Quinn shares his wisdom on how to nail your Anzac bikkies, on both ends of the spectrum.
If you prefer your Anzac biscuits crunchy:
“Replace the caster sugar with brown sugar and bake for 12 to 15 minutes until very golden brown on the edges. Allow to cool and firm up on the baking tray once removed from the oven.
“Once cooked, use a wire rack to cool your Anzac biscuits. This allows for air to circulate all around the biscuit and cool/dry quickly, giving them a nice crunch!”
If you prefer your Anzac biscuits chewy:
“Bake for 10-12 minutes until only lightly golden on the edges. They will be soft when removing from the oven, but firm up once cooled.
“Once cooked, keep your Anzac biscuits on their baking tray and allow them to cool there. This will give you that chewy texture!
“Another tip if you love chewy, like me, bake the Anzac biscuits ahead of time. Hopefully you can hold out on eating them! A day or two will give them some time to ‘chewify’.”
Tips and image courtesy of Uncle Tobys.
Traditional Anzac biscuits
Makes 15 biscuits | Prep 20 mins | Cook 12 mins
- 1 1/4 cups of plain flour, sifted
- 1 cup Traditional Rolled Oats
- 1/2 cup caster sugar
- 3/4 cup desiccated coconut
- 150g unsalted butter, chopped
- 2 Tbsp golden syrup
- 1 1/2 Tbsp boiling water
- 1/2 tsp bicarb soda
Preheat oven to 170°C.
Place the flour, oats, sugar, and coconut in a large bowl and stir to combine.
In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
Mix the bicarb soda with 1 1/2 Tbsp boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
Bake for 12 minutes or until golden brown.
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