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.

Crunchy is good

There's time and place for crunchy, as much as soft in the biscuit world. Crunchy should not mean hard and tooth-breaking though. Crunchy is perfect when it melts in your mouth and tastes of butter and sugar - which is basically all a crunchy biscuit should be made of.

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.

Rest your dough.

Whether it's chocolate chip, sugar, or oatmeal raisin, place the dough ball in the refrigerator for at least an hour, wrapped in plastic wrap. The longer you let it rest, the chewier its cookies will be. This is because the liquid content in your cookies will actually evaporate.

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.

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).

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.

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).

Honey: Similar in color, taste, and texture to golden syrup, honey is a good substitute for treacle. Look for a thick amber honey, rather than a super-light honey. Use the same amount of honey as you would golden syrup in a recipe.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Oven too cold: If the oven is too cold when the biscuits are put inside, they will not have a chance to rise in the oven, and by the time the biscuits cook the dough will be tough or very heavy. Fix: Always preheat the oven before the biscuits are placed in the oven for baking.

Biscuit making is an art. It requires the right touch—and that means with your hands. A blender or processor will create too much friction, heating up the butter and flour quickly. You also have to be careful not to over-blend or you'll end up with chewy biscuits.

The texture should be tender and moist, with a slight crumble when you break it apart. To achieve this texture and flavor, Southern biscuits are traditionally made with buttermilk and flour, and often include baking powder or baking soda as a leavening agent.

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.

If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe. When stamping out biscuits with a cutter, you might find that they stretch as you transfer them to the tray with your hands, and become misshapen.

Hard biscuits are often made using a mold and pins, and when baked, they are incredibly crispy and light in weight. Soft biscuit exterior decorative pattern obviously, is most prominent pattern, soft structure. Sugar and oil content is relatively high.