Everyone has their favourite types of Anzac Biscuit; some like them crunchy, chewy, or even hard on the outside but soft in the middle. No matter the type you prefer, the original is best when it comes to making a traditional Anzac Biscuit recipe.
In the lead up to Anzac Biscuit season, renowned Aussie cook and UNCLE TOBYS Ambassador, Hayden Quinn reveals his secrets for nailing the perfect Anzac Biscuit recipe, every time.
Hack 1: Ensure you buy good-quality ingredients to give your Anzac biscuits the right texture. For me, UNCLE TOBYS Traditional Rolled Oats work perfectly to make a delicious Anzac biscuit.
Hack 2: If you prefer a chewy Anzac biscuit, bake for 10-12 minutes until only lightly golden on the edges. They will be soft when removing from the oven but firm up once cooled.
Hack 3: If you prefer a crunch Anzac biscuit, replace the caster sugar with brown sugar and bake for 12-15 minutes until very golden brown on the edges. Allow to cool and firm up on the baking track once removed from the oven.
Hack 4: Add a pinch of sea salt flakes before baking to counter the sweetness in the Anzac biscuit and preventing sticking to the spoon.
Hack 5: Brown your butter before adding to the other ingredients to give your biscuits an extra rich nuttiness and caramel flavour.
Hack 6: Anzac biscuit dough will go dry quickly- it's best to bake your biscuits as soon as you've finished making the dough. But once your baked biscuits have cooled down, they can be stored in an airtight container for up to a week or frozen for up to two months.
TRADITIONAL ANZAC BISCUITS
CREATED BY UNCLE TOBYS OATS AND APPROVED BY THE DEPARTMENT OF VETERANS AFFAIRS
Makes: 15 biscuits
Prep: 20 mins
Cook: 12 mins
Ingredients
1 1/4 cups of plain flour, sifted
1 cup UNCLE TOBYS Traditional Rolled Oats
1/2 cup caster sugar
3/4 cup desiccated coconut
150g unsalted butter, chopped
2 tablespoons golden syrup
1 and 1/2 tablespoons boiling water
1/2 teaspoon bicarb soda
Method
1. Preheat oven to 170°C.
2. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
3. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
4. Mix the bicarb soda with 1 and 1/2 tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
5. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to flatten slightly.
6. Bake for 12 minutes or until golden brown.
