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Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps established in World War I.
For this reason, the biscuits are popular in Australia and New Zealand and it’s often a ritual for many families to get baking on Anzac Day.
Aussie foodie, Hayden Quinn is best known for appearing on Series 3 of MasterChef and as a judge on Family Food Fight.
Here, Hayden weighs in on the classic debate:
Chewy vs Crunchy
My favourite type of Anzac biscuits is definitely the chewy! I just love when you get that sweet, slightly soft but still “chewy” texture. I think if the biscuit is crunchy it has been cooked too long and get a little bitter. When it is soft and chewy it is super sweet and moorish.
I love it when they get stuck to your teeth. If you are like me and love 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.
However, if crunchy is more your preference, 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 tray once removed from the oven.
Hayden Quinn likes his Anzac biccies to be chewy. “I love it when they get stuck to your teeth.”
Hayden’s top Anzac Biscuits baking hacks
Ensure you buy good-quality oats to give your Anzac Biscuits the right texture
Traditional Anzac biscuits recipe
Makes: 15 biscuits
Prep: 20 mins
Cook: 12 mins
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
Cooked Anzac Biscuits can be frozen in a zip-lock bag for up to two months.