The Best Anzac Biscuits Recipe (Chewy Or Crunchy) (2024)

FAQs

Should Anzac biscuits be crunchy or chewy? ›

To stay fresh on the journey, they were made extremely hard and tough. So you could say that the original Anzac biscuits were crunchy! But now you don't need to wait months to receive a special package of biscuits, so have them any way you like.

If you under bake these, they'll be soft; if you over bake, they'll become a little harder, although they shouldn't become like rocks, as they'd burn first. I'm sure you'd notice that! ??? If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help.

The basic ingredients for a rolled oat biscuit were rolled oats, sugar, flour, butter with golden syrup, not eggs, used as a binding agent. This made them not only nutritious and full of energy but also long lasting.

This gets added to the wet ingredients to add moisture to the cookies without adding extra greasiness. Baking Soda. Baking soda or bicarb soda is the main raising agent in Anzac biscuits - it is added to the wet ingredients before being mixed into the dry ingredients.

Don't let the mixture stand around.

So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping.

Mostly it's the proportions of flour, fat and sugar in them that determines if they'll be really soft, crunchy or chewy.

If you prefer a chewy Anzac biscuit, 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. If you prefer a crunchy Anzac biscuit, replace the caster sugar with brown sugar and bake for 12-15 minutes until very golden brown on the edges.

To make your cookies chewy, all you need to do is give your cookies less time in the oven. A cookie that has had less time in the oven will have a chewier texture. You can also add a little more brown sugar as this ingredient has molasses in it, and creates a softer consistency.

Store them in airtight jars or bags in the refrigerator makes it last longer and stay crunchy with preserved flavor. If you want the cookies remain fresh longer, freeze them. But just as the storage in the refrigerator, be sure to wrap them in plastic bags for use in freezers and put them in a tightly sealed container.

Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).

Why did soldiers eat Anzac biscuits? ›

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

ANZAC stands for Australian and New Zealand Army Corps. Anzac Day falls on the 25th of April each year. The 25th of April was officially named Anzac Day in 1916. On the 25th of April 1915, Australian and New Zealand soldiers formed part of the allied expedition that set out to capture the Gallipoli peninsula.

Chewy Anzac biscuits: cooking time is the key

The good news is you don't need to tinker with the ingredients to get the texture you prefer, only the cooking time. Just as with chocolate brownies, variations in cooking time can mean the difference between a chewier or firmer Anzac biscuit.

Yes, maple syrup can be used instead of golden syrup in many recipes, however this will result in a slightly different flavour. Golden syrup and maple syrup are generally substituted in a 1:1 ratio, however you may choose to use slightly less maple syrup to maintain texture and consistency.

Biscuits get their light, fluffy, mouthwatering texture from the consistency of the dough and the air pockets that are created when the butter melts during baking. Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour.

If you prefer a chewy Anzac biscuit, 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. If you prefer a crunchy Anzac biscuit, replace the caster sugar with brown sugar and bake for 12-15 minutes until very golden brown on the edges.

Hard dough biscuits & crunchy crackers have comparatively lower levels of fat and sweetness compared to their soft dough counterparts. They usually come in savoury & semi-sweet taste, can be manufactured into a variety of shapes and sizes depending upon the customer's requirements.

Unlike bread and cakes, which tend to become hard the longer they spend in the air, most biscuits go soft over time. As in bread, starch from the flour in biscuits begins to crystalize after a few days, theoretically making biscuits more brittle.