Anzac biscuits, what’s your bag? Chewy or crunchy, choc chips or not, shredded coconut or desiccated, even muesli instead of oats. I sometimes even like to add a pinch of ginger, truly delicious.
Well, there is not many a person who can go past a good Anzac whatever type you like. I’m a big fan of them and crunchy is my bag.
People often ask how you make them crunchy or chewy … what is in the recipe that changes the texture? And that’s a really good question.
The crunchy Anzac biscuit you want requires more sugar and complete baking, The chewier requires less sugar and coconut and less baking.
The more sugar in a biscuit, the crunchier it is basically .
It’s also interesting to note that apparently the original Anzac biscuits were originally actually very crunchy as they needed to store well in rucksacks, etc.
Stacking and storing a pile of chewy Anzacs does not as keep well as they are moister and more underbaked therefore the risk of going bad is higher.
A drier biscuit can last for ages and is great for dunking in tea.
Super crunchalicious Anzacs
Ingredients
1 cup rolled oats
1 cup plain flour
1 cup brown sugar
1 cup shredded coconut
125g butter
2 tablespoons golden syrup
½ teaspoon bicarb soda
2 tablespoons boiling water
Method
Preheat the oven to 160C and line two baking trays with baking paper.
Combine oats, flour, sugar and coconut in a mixing bowl.
Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Mix bicarb with 2 tablespoons of boiling water, then add to the saucepan. The mixture should become frothy.
Mix wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits as they will spread.
Place the trays in the oven and bake for 15-20 minutes or until golden brown. When you remove the biscuits, they’ll still be soft to touch, but will harden while cooling. Leave on the trays to cool for 15 minutes, then move to a cooling rack.
Chewy Anzacs
Ingredients
1 cup rolled oats
1 cup plain flour
½ cup brown sugar
¾ cup desiccated coconut
125g butter
2 tablespoon golden syrup
½ teaspoon bicarb soda
2 tablespoon boiling water
Method
Preheat the oven to 160C and line two baking trays with baking paper.
Combine oats, flour, sugar and coconut in a mixing bowl.
Place butter and golden syrup in a saucepan over medium heat. Stir for 2 minutes, or until the butter has melted. Mix bicarb with 2 tablespoons of boiling water, then add to the saucepan. The mixture should become frothy.
Mix wet ingredients into the mixing bowl and stir to combine. Grab a teaspoon of the mixture and roll it into a ball, then place on the prepared baking tray. Press down to flatten slightly. Repeat with the remaining mixture, leaving a gap between the biscuits as they will spread.
Place the trays in the oven and bake for 10-15 minutes or until light golden brown. When you remove the biscuits, they’ll still be soft to touch, but will harden while cooling. Leave on the trays to cool for 15 minutes, then move to a cooling rack.
That’s it! Have a great Anzac Day and happy baking.
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