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.

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.

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).

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.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

If you want to make soft biscuits crispy again, you can try reheating them in the oven. Preheat the oven to 350°F (176°C). Place the biscuits on a baking sheet and bake for 5–7 minutes, or until they are golden brown and crispy.

To prepare crunchy biscuits, reduce the amount of ingredients that tend to retain moisture, such as 00 type flour, eggs or brown sugar. Prefer white granulated sugar or corn syrup instead, for drier biscuits.

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.

Texture - The biscuit dough has to be just right. If while mixing, you feel that the dough is too dry and crumbly and you are not able to shape it into rounds, add more liquid (this can be either in the form of a tablespoon of melted butter or just a tablespoon of boiling water).

How do you make biscuits rise more? ›

Most biscuit recipes will tell you to fold or stack the dough in on itself once or twice, rolling it out in between stacking. If your favorite recipe isn't yielding the height that you'd like to see, consider adding an extra fold or two, which will create more layers.

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

"The main difference between corn syrup and golden syrup is in the manufacturing," explains Zeratsky; corn syrup is made from corn starch, while golden syrup is made from sugar.

The golden syrup can be substituted and you could use (liquid/runny) honey or agave syrup. But we would mention that honey can have quite an assertive taste when used in cooking, so try to use a very mild-flavoured honey and we would mention that the cookies will not taste exactly the same.

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 original Anzac biscuit was known as an Anzac wafer or tile and, along with beef bully, was part of the rations given to our soldiers during World War I. They were included instead of bread because they had a much longer shelf-life. Originally, they were so hard they were virtually inedible.

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.