ANZAC Slice | Super Easy Recipe (2024)

FAQs

What makes Anzac biscuits crunchy or chewy? ›

According to taste.com.au Food Editor Miranda Payne, the traditional Anzac biscuit was the harder, crunchy version. Over time, the original recipe was modified with variations being cooked for less time (making them chewier) or adding more sugar (so they're super crispy).

But watch for crumbling or "melting": "If your biscuits are falling apart, then you have added too much of the wet ingredients, or potentially too much sugar," Quinn says. The marine biologist-turned-cook advises leaving the biscuits on the baking tray as they cool, then giving them a day or two to "chewify".

It's a combination of caramelising sugar, toasting oats and coconut, and browning butter, and it is completely and utterly irresistible. And while you're at it, these biscuits lend themselves beautifully to experimentation – some dried tropical fruit, a dunk in chocolate, or a dash of maple syrup would be perfect.

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).

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.

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.

The best thing we can think of is flax meal or ground oats with some added coconut-free coconut flavouring.

If the dough is too wet, add a bit of flour. Regardless, it is important to remember that if your dough is not wet enough aka too dry and crumbly, your final Anzac biscuit will be chewy and soft rather than hard and crispy.

Soldiers often devised ingenious methods to make them easier to eat. A kind of porridge could be made by grating them and adding water. Or biscuits could be soaked in water and, with jam added, baked over a fire into "jam tarts".

Why can't Anzac biscuits be called cookies? ›

The use of the word 'Anzac' in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as 'Anzac Biscuits' or 'Anzac Slice' (not 'Anzac Cookies').

If you think the mixture will make too many biscuits, or you won't be able to eat them all at once, split the mixture in two, wrap half in plastic wrap and freeze. Thaw when you are ready to make a new batch. Celebrate the Anzac spirit a little early this year on Australia Day with biscuits named in their honour.

250g pack. Gluten free flours (tapioca, chickpea), rice bran oil, sugar, coconut, golden syrup, treacle, quinoa flakes, natural flavour, raising agent (sodium bicarbonate), salt. No Palm Oil Added.

chewy vs crispy is a combination of 2 things… ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

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.