Chocolate Chip Anzac Slice Recipe (2024)

FAQs

What makes Anzac biscuits crunchy or chewy? ›

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. For a chewier texture, add a little more golden syrup (just pull back on the sugar to adjust the overall sweetness) and bake them slightly less in the oven.

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.

What do Anzac Biscuits taste like? Well, let me tell you. Anzac biscuits are oat and coconut cookies that bake up crispy and a little chewy. They're sweet and hearty and so satisfying.

Anzac biscuits are undoubtedly an Aussie and NZ classic, and they're ridiculously easy to make - whether you're marking our National Day of Remembrance or you just want to bake something quick with ingredients you already have in your pantry.

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).

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed 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.

Australians are divided over how Anzac biscuits should be served, with an overwhelming majority preferring them soft but a vocal minority in support of a crunchy consistency.

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).

If it's hot, the mixture will de drying out more - you need to add more of the moist ingredients so the mixture is runnier - it will then spread more & be thinner & crunchier! I find that if I use more butter/syrup mixture then it will turn out flatter and chewy. This is the way I like my anzac too.

Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead. If you would like to use Golden Syrup then by all means go ahead - it is a 1:1 swap.

What are navy biscuits? ›

'Hard tack' was, however, the most well-known term for the ship's biscuit. The ingredients were stone ground flour, water and salt, which were mixed into a stiff dough, baked in a hot oven for 30 minutes and then left to harden and dry.

The basic ingredients for a rolled oat biscuit were rolled oats, sugar, flour, butter with golden syrup, not eggs, used as a binding agent. This made them not only nutritious and full of energy but also long lasting.

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.

“Referring to these products as 'Anzac Cookies' is generally not approved, due to the non-Australian overtones,” the guidelines state. The Department says on its website: “No person may use the word Anzac, or any word resembling it in connection with any trade, business, calling or profession.”

Known as 'hardtack biscuits' the original biscuits were a nutritional substitute for bread and, as the name suggests, they were very, very hard.

Australians are divided over how Anzac biscuits should be served, with an overwhelming majority preferring them soft but a vocal minority in support of a crunchy consistency.

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.

Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients. Plus, your particular baking technique and your method of storing cookies can also play a role.