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

FAQs

Should Anzac biscuits be crunchy or chewy? ›

Traditionally the biscuit was known to be crunchy. According to the Australian War Memorial, soldiers used to grind them up and use them to make porridge. To make your biscuits extra crispy try cooking them on a lower temperature for a few minutes longer or, add an extra teaspoon of boiling water to your biscuit mix.

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

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.

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.

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

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.

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

FAQ for Anzac Biscuits

I found that if people have issues with spreading and their biscuits coming out flat, it is often to do with an oven that is running hot. Do I have to brown the butter? If you don't want to brown the butter in these, just use 135g melted butter.

What is a substitute for golden syrup in Anzac biscuits? ›

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).

Shopping tip: Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat. Make them your way: Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).

The cookies contain a combination of light brown sugar and golden syrup (or corn syrup). The combination helps to give the cookies structure with a slightly chewy texture. The golden syrup can be substituted and you could use (liquid/runny) honey or agave syrup.

If you don't have bicarbonate of soda, you could substitute baking powder - you'll need to double the amount. Golden Syrup - this is a staple in Aussie homes. There really isn't a substitute for golden syrup in Anzac Biscuits as it's used to bind the dough (in place of eggs).

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

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.

Whether they are simple, whole, enriched with chocolate chips or almonds, the important thing is that our biscuits are crunchy and crumbly. Very often, however, small mistakes during the preparation of the shortcrust pastry make the biscuits come out of the oven too soft or too frothy.

The real secret for making the best biscuits—ones with crispy, golden brown tops, tender middles, and a bounty of buttery, flaky layers—lies in the technique. And this easy biscuit recipe from pastry expert Claire Saffitz is all about technique.

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.