Our classic Anzac biscuit recipe as well as new twists on an old favourite. - by Rebecca Lowrey Boyd
Whether you prefer the traditional Anzac biscuit recipe or a twist on the classic, we've got the perfect Anzac Day recipes for you.
WATCH: Gluten-free Anzac biscuits
With 14 show-stoppers to choose between below, covering every flavour and texture from chewy, zesty, gooey, chocolatey and crumbly,whichever your choice, you'll want to savour every bite!
1. Classic Anzac biscuits
Andre Martin
Once named ‘Rolled Oat Biscuits’ or ‘Soldiers’ Biscuits’, Anzac biscuits were made by the women back at home for the troops overseas. Even though many variations now exist, sometimes the traditional recipe is all you need. Click here for the recipe.
2.Chocolate caramel Anzac slice
Try this teatime slice based on the classic Anzac biscuit.The crunchy and chewy biscuit of rolled oats, butter and golden syrup is essential Anzac Day fare, but for a delicious twist, this slice recipe combines it with chocolate and caramel. Click here for the recipe.
3.Chocolate-filled mini Anzacs
Want to switch things up? Make these classic Anzac biscuits with a chocolatey twist!
4.Anzac caramel tart with banana and passionfruit
Turn the classic Anzac biscuit ingredients into a show-stopper dessert. Shake it up by baking the mixture in a tart tin with caramel, then topping it with cream, banana and passionfruit - delish! Click here for the recipe.
5. Gluten-free Anzac biscuits
All the chewy Anzac biscuit goodness without the gluten!Delicious for anyone, whether you need to watch out for gluten or not. Click here for the recipe.
6. Baked caramel cheesecake tart with Anzac biscuit base
This recipe takes a cheesecake and teams it with a base made fromAnzac biscuits, with more crumbled over the top. Click here for the recipe.
7. Macadamia, lime and white chocolate Anzac biscuits
Andre Martin
Even though there's nothing better than a classic Anzac biscuit made right, this creative recipe is a fun twist on the traditional. By adding macadamias and white chocolate, you can take your best Anzac recipe and make it just that little bit better. Click here for the recipe.
8.Chewy chocolate orange Anzac biscuits
These chewy Anzac biscuits offer a zesty spin to the original recipe, as they include two secret ingredients: fresh orange juice and its zest finely grated.Drizzle with melted chocolate to top this tasty recipe off. Click here for the recipe.
9. Coconut Anzac biscuits
Make a small adjustment to your next batch of Anzac biscuits by adding in some desiccated coconut for added texture and flavour. Click here for the recipe.
10. Healthier Anzac biscuits
Your favourite biscuit but a knotch healthier. Packed with flavour, this is a great option for those wanting to swap out butter for EVOO. Click here for the recipe.
11. Vegan Anzac biscuits
Getty
You don’t have to give up the soft, syrupy comfort of Anzac biscuits after going vegan, when there are so many equally satisfying plant-based butter substitutes on the market. Click here for the recipe.
12.Easy peasy Anzac slice
Using all the core ingredients of Anzac biscuits, you can tweak the preparation and take the recipe from biscuit to a slice. Who can resist? Click here for the recipe.
13. Dotty chocolate chip Anzac biscuits
Add a few drops of colour to your next Anzac biscuit batch by decorating them with candy-coated chocolate buttons before you bake them in the oven. Click here for the recipe.
This two-for-one dessert is made with anapple and rhubarb pieon the bottom and topped by atraditional Anzac biscuit.It’s a treat to please both pie and biscuit lovers.
With 27 years' experience as a lifestyle magazine and digital editor, Rebecca Lowrey Boyd is best known as the founder of Wee Birdy, a London-based blog devoted to London shopping, style and design. It was named one of the Top 100 Blogs in the World by the Sunday Times (UK), and was listed on Times Online's Best 50 Design Blogs in the World.
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).
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).
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.
From humble beginnings as a wartime treat, ingeniously using golden syrup as a binder in a time when egg supplies were short, come these simple but perfectly formed biscuits.
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.
Your cakes and biscuits will have a slightly finer texture when using caster sugar while if you use granulated sugar, your cakes will have a slightly coarser texture and your biscuits will be more crunchy.
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".
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).
In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.
The majority of rolled oats biscuits were in fact sold and consumed at fetes, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas led to them being referred to as “soldier's biscuits”.
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.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
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.
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.
Baked goods can have a crispy/crunchy outer edge due to several factors, including: High heat: The intense heat of the oven can cause the surface of the baked goods to dry out, resulting in a crispy texture. Sugar content: Sugar caramelizes during baking and creates a crunchy texture on the surface of baked goods.
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.
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