20 Apr The ANZAC biscuit – do you like ‘em crunchy or chewy?
No ANZAC Day would be complete without enjoying a delicious batch of homemade ANZAC biscuits straight outta the oven.
And you’d be surprised how easy they are to make at home, using just a few simple ingredients you probably already have stashed away in your pantry.
The origins of the ANZAC biscuit
Nourishing food was scarce for soldiers during World War I. The simple biscuit made from rolled oats, coconut, sugar, flour, butter, golden syrup, bicarbonate soda and boiling water, which later became affectionally known as the ANZAC biscuit, was something women back home would bake and send overseas to the soldiers without it getting spoiled along the journey.
Bake them at home
There’s no shortage of recipes around, and some have evolved over time, but here’s a foolproof traditional favourite of ours for you to try, courtesy of the Australian War Memorial.
According to the website, the following recipe is the earliest recipe found for the traditional style of ANZAC biscuit or Crispies as it was also known. It was published in The Argus, Melbourne on 15 September 1920.
ANZAC Biscuit Recipe
Makes around 24 biscuits.
- 2 cups oats
- 1 cup plain flour
- 1/2 cup sugar
- 1/2 cup melted butter
- 1 tablespoon golden syrup
- 1 teaspoon bicarbonate of soda (baking soda)
- 2 tablespoons boiling water
- Pinch salt
- 1. Mix oats, flour, sugar and salt in a bowl.
- 2. Pour in melted butter.
- 3. In a separate bowl mix golden syrup, boiling water then stir in bicarbonate of soda.
- 4. Mix into the oats mixture while frothing.
- 5. Place teaspoons full of dough on greased and lined tray
- 6. Bake until brown (about 15-20 minutes) at 180 degrees Celsius.
Crunchy or chewy?
Jaw-breakingly hard and crispy or soft and chewy – how do you like your ANZAC biscuit?
Traditionally the biscuit was known to be crunchy. According to the Australian War Memorial, soldiers used to grind them up and use them to make porridge.
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.
Looking for a vegan alternative?
Substitute the butter with other fats that are vegan friendly such as Nuttelex or coconut oil.
Our baker’s tip
When baking ANZAC biscuits, quality ingredients is key. If your golden syrup and bicarb soda have been sitting in the pantry for a while, do yourself a favour and get a fresh batch. It will make all the difference. A good quality butter also goes a long way.
Feeding a crowd on ANZAC Day?
If you’re planning a get together to commemorate the day, and you’re stuck on what to make for everyone, take the fuss out of the kitchen and order from our finger food catering menu. Just be sure to place your order before Friday 23rd April.
If you’re attending any dawn services or ceremonies, be sure to swing by one of bakeries on the way back. We’re open:
- 6.30-4pm (Pinjarra)
- 7-4pm (Waroona)
- Port Kennedy & Maddington closed
Lest we forget.