Anzac biscuit perfection
WANT TO MAKE THE BEST BATCH? CHEW ON THESE TIPS
If there’s anything rowdier than a game of two-up on Anzac Day, it’s the debate over whether the occasion’s eponymous biscuits should be chewy or crunchy.
The latter variety is a throwback to the days when they were packed in Billy Tea tins to keep moisture out during the lengthy sea journey to the frontline. Lovingly sent by mothers and wives, they were a nourishing porridge in biscuit format, made crisp to lengthen their shelf life.
Traditionalists who prefer Anzac biscuits with their original crunch are considerably outnumbered, with a Facebook poll by Choice consumer group finding almost 70 per cent of Australians plant their flag firmly in chewy territory. Among this majority is chef Hayden Quinn, who plans to whip up a batch this week for an ex-serviceman friend.
“For me, Anzac biscuits are all about family, sitting down with loved ones and connecting over a hot cup of tea,” he says. “They’re Australia’s favourite biscuit, so bake a batch for anyone important in your life.” Here are his top tips for mastering the iconic biscuit.
IT’S ALL IN THE OAT
Anzac biscuits work best with chunky rolled oats, so ditch the chopped, fast-cooking, breakfast smoothie variety.
“Ensure you buy good quality oats to give your Anzac biscuits the right texture,” Quinn says.
PERFECT FINISH
Whatever side of the crunch scale you sit on, a little extra care will help you create the most compelling specimen. “For the perfect chewy Anzac biscuit, bake for 10 to 12 minutes until lightly golden on the edges,” Quinn says. “They will be soft when removed from the oven, but will firm up once cooled.” To amp up the crunch, leave them to bake for an extra three to five minutes until they are very golden brown on the edges. “Replace the caster sugar with brown sugar
and allow them to cool and firm up on the baking tray once removed from the oven,” he advises.
SUBTLE TWIST
Whether they’re drizzled in chocolate or reinvented as a cupcake, considerable liberties have been taken with Anzac biscuits over their 100 year-plus history. According to Quinn, there’s nothing better than the original, but he does concede to two little twists. Firstly, try a sprinkle of sea salt flakes over the biscuits before baking, to balance the sweetness. Secondly, browning the butter before adding it to the mix will bring out a nutty, caramel flavour.
BEAUTIFULLY BAKED
With their short cooking time, it’s worth cooking your Anzac biscuits one tray at a time to ensure they cook evenly. “Trust your senses,” Quinn says.
“Tune into how the biscuits are smelling and look for that nice golden colouring.”
KEEPING THEM FRESH
Dough will dry out quickly, so get your biscuits in the oven as soon as possible. “They can then be stored for a week in an airtight container at room temperature,” Quinn says. If you’d like to make a mega batch and enjoy them beyond April 25, cooled Anzacs can be frozen in zip-lock bags for up to two months.