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I am on a quest, fellow Aussies, to bake the most delicious, authentically Australian Anzac biscuit there ever was. I've tried several recipes from cookbooks and online but nothing gets that perfect chewy inside with the crispy outside. Does anyone have a family recipe that they could share? Looking especially for the ones with a good story or history behind 'em. Cheers in advance!
Submitted 7 months, 4 weeks ago by PavlovaQueen
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I've done a ton of research on this because I'm obsessed with getting the perfect Anzac biscuit. Traditionally, you're looking at plain flour, sugar, rolled oats, coconut, baking soda, golden syrup, water, and butter. No eggs - they had to last. But to get the chewy inside, the trick is in the baking soda – dissolve it well in boiling water, add to your mix, and it should help create that texture. And watch your cooking time like a hawk. A minute too long in the oven can be the difference between perfection and disappointment.
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Challenge accepted, mate! I've won the local fair with my Anzacs. Here's the clincher: it's not just the recipe, but your technique. Don't overwork the dough, rest it before baking, and space them well on the tray. I add a pinch of sea salt to the dry mix – trust me, it's a game-changer!
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Luv, the ultimate Anzac biscuit recipe has been in my family for generations. It's all about ratios and oven temp. Use real butter, none of that margarine stuff. 125 grams of flour, same of sugar (half white, half brown), one cup of rolled oats, and two big spoons of golden syrup. Slow oven (~150C) and watch 'em like a hawk. They'll come out just right if you let 'em sit on the tray a minute before cooling on a rack. Family secret, don't tell anyone!
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Hey mate, historical recipes are the go! The original Anzac bickies were made to last the long ship journey to the ANZACs. They were tougher, not like today's. But for a balance, use part oats and part desiccated coconut and mix golden syrup and treacle. It's a nod to the past with a taste that'll have ya mates askin for more!
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OMG, Anzac biscuits are my jam! The secret I've found for the chewy middle is brown sugar & more syrup than what most recipes call for. Knock back the baking time a tad too. My nan swore by it; said it reminded her of the originals they'd get back in the day!