There are several things to keep in mind when perfecting Anzac biscuits. From the ingredients you use in your dough to how long you leave them baking in the oven, there are a few tricks to ensuring that you get the ideal balance between crunchy and chewy every time!
Uncle Tobys Ambassador, Hayden Quinn shares his top baking tip to perfecting the good old Aussie Anzac Biscuit.
Tip 1: Add a pinch of sea salt flakes before baking to counter the sweetness in the Anzac Biscuit and the flavour of the oats.
Tip 2: Ensure you buy good-quality oats to give your Anzac Biscuits the right texture. For me, UNCLE TOBYS Traditional Rolled Oats work perfectly to make a delicious Anzac biscuit.
Tip 3: If you prefer a chewy Anzac biscuit, bake them for 10-12 minutes until only lightly golden on the edges. Note, they will be soft when removing from the oven but will firm up once they’ve cooled down.
Tip 4: Brown your butter before adding to the other ingredients to give your biscuits an extra rich nuttiness and caramel flavour.
Tip 5: Anzac biscuit dough dries quickly – it’s best to bake your biscuits as soon as you’ve finished making the dough.
Tip 6: For those who prefer crunchy Anzac biscuits, replace the caster sugar with brown sugar and bake for 12-15 minutes until very golden brown on the edges. Allow them to cool and firm up on the baking track once removed from the oven.
Tip 7: If you want to save some for later, Anzac biscuits can be stored for one week in an airtight container at room temperature.
Everyone loves a good Anzac biscuit, so go ahead, get in the kitchen and give them a try. They are so delicious; you won’t regret it!
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 ¼ cups of plain flour, sifted
1 cup UNCLE TOBYS Traditional Rolled Oats
½ cup caster sugar
¾ cup desiccated coconut
150g unsalted butter, chopped
2 tablespoons golden syrup
1½ tablespoons boiling water
½ teaspoon bicarb soda
Method
- Preheat oven to 170°C.
- Place the flour, oats, sugar and coconut in a large bowl and stir to combine.
- In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted.
- Mix the bicarb soda with 1½ tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.
- 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.
- Bake for 12 minutes or until golden brown.
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