Take care not to overwork the mixture once the wet and dry ingredients have been combined and mix until everything comes together evenly. When arranging on the baking trays leave space between the biscuits as they will spread during baking. Flattening the biscuits slightly with the back of a spoon helps to create even shapes.
Letting the biscuits cool on the tray before transferring to a rack firms them up and creates a crispy texture. For an even bake you can bake one tray at a time in batches.
The history behind Anzac biscuits
Anzac actually stands for the Australian and New Zealand Army Corps which formed in 1915 during the First World War. The biscuits have a deep history and are associated with families making and selling biscuits to support the war effort.
As such, the ingredients are practical and the biscuits are exceptionally easy to transport. Omitting eggs from the recipe extended the shelf life of the biscuit. There is no one single documented recipe that marks the original Anzac biscuit, but today they’re eaten throughout Australia and New Zealand for Anzac Day on 25th April.
For more classic Australian recipes, try making Australian damper bread at home. Eaten warm, this bread was made in the outback over the hot embers of a campfire.
Crisp or chewy: it comes down to minutes
Anzac biscuits can be enjoyed as crispy, hard bakes or chewier varieties. For chewy Anzac biscuits, bake them for three minutes shorter than in the recipe above. A quicker bake preserves a softer, chewier centre.
Oven temperatures vary widely, so alongside the time, make sure to assess and review the biscuits during baking and use colour and texture as your guide too.
Why there is no egg
Egg wasn’t added to the traditional recipe, as the biscuits were designed to be practical for storage with shelf-stable pantry ingredients. During wartime, when the biscuits originated, eggs were also less readily available. Instead, golden syrup and bicarbonate of soda were used to bind the mixture and create the biscuit’s characteristic texture.
How to store them
Let the biscuits cool completely before storing and transfer to an airtight container. The biscuits can be kept at room temperature for up to two weeks. They can also be frozen for up to three months and thawed at room temperature.
If your biscuits are chewy, placing a piece of baking paper between the layers can prevent them from sticking together.
