It’s an age-old debate: to make Anzac biscuits crunchy or chewy. Some prefer the golden, oat-ey treats to have a bit of bite for cuppa dipping, while others like their Anzac bikkies to be soft and yielding.
Whichever way you like your Anzac biscuits, here’s a recipe for each ahead of Anzac Day.
Chewy Anzac Biscuits
2 tablespoons golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup plain flour
1/2 cup caster sugar
1/4 cup brown sugar, firmly packed
1 teaspoon bicarb soda
2 tablespoons boiling water
STEP ONE: Preheat the oven to 160°C, or 140°C for fan-forced and line two big baking trays with non-stick paper.
STEP TWO: Put butter and golden syrup in a small saucepan over low heat, stirring occasionally.
STEP THREE: Put oats, coconut, flour, caster sugar and brown sugar in a bowl, and stir until combined.
STEP FOUR: Combine bicarb and boiling water in a small bowl, then add to the melted butter and golden syrup mixture.
STEP FIVE: Add butter mixture to dry ingredients, and stir until combined.
STEP SIX: Roll tablespoons of the mixture into balls and place them onto the tray, make sure you leave about five centimetres between them. Flatten the balls a little with your fingers or a fork.
STEP SEVEN: Cook for about 15 minutes until the bikkies are golden brown, but still soft and chewy. Cool for a couple of minutes before cooling on wire racks.
Crunchy Anzac Biscuits
1 ¼ cups quick oats
1 cup plain flour
1 cup caster sugar
½ cup desiccated coconut
½ cup shredded coconut
150 g unsalted butter, chopped
2 tbsp golden syrup
1 tsp bicarb soda
2 tbsp boiling water
STEP ONE: Pre-heat oven to 160°C and line three oven trays with non-stick paper.
STEP TWO: Combine the oats, flour, sugar and all the coconut in a bowl and mix.
STEP THREE: Melt the butter and golden syrup in a medium saucepan over a low heat. Then remove from the heat. Dissolve the bicarb soda in water and a heatproof jug and stir into butter mixture.
STEP FOUR: Pour butter mixture into oat mixture and stir well.
STEP FIVE: Roll tablespoons of the mixture into balls and pop onto trays, five centimetres apart. Press each down to flatten a little.
STEP SIX: Cook for 16 to 18 minutes, until very golden brown. Let them cook for 10 minutes after taking them out of the oven, before cooling on a wire rack.