Whether you’re in the crunchy or chewy camp when it comes to homemade bikkies, there are a few foodie tips to observe to bake your best batch. MasterChef and Taste of Australia’s Hayden Quinn shares his wisdom on how to nail your Anzac biscuits, on both ends of the spectrum.
If you prefer your Anzac biscuits crunchy:
“Replace the caster sugar with brown sugar and bake for 12 to 15 minutes until very golden brown on the edges. Allow to cool and firm up on the baking tray once removed from the oven.
“Once cooked, use a wire rack to cool your Anzac biscuits. This allows for air to circulate all around the biscuit and cool/dry quickly, giving them a nice crunch!”
If you prefer your Anzac biscuits chewy:
“Bake for 10-12 minutes until only lightly golden on the edges. They will be soft when removing from the oven, but firm up once cooled.
“Once cooked, keep your Anzac biscuits on their baking tray and allow them to cool there. This will give you that chewy texture!
“Another tip if you love chewy, like me, bake the Anzac biscuits ahead of time. Hopefully you can hold out on eating them! A day or two will give them some time to ‘chewify’.”
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