Go to the Recipe: Anzac Biscuits
These look awesome and make me happy to have Golden Syrup on hand.
“But, I have to be honest about most of the Anzac biscuits I tried—they were pretty bland and stale with nothing really special to them.“
Seriously? Please, Mr. American Chef, do tell Australians how they should make their biscuits. And maybe read this: https://www.smh.com.au/national/nsw/how-anzac-became-the-most-protected-word-in-the-world-20170421-gvphsi.html
LOL
Honestly, if you came and tried dozens of say Oreos or another signature US Cookie you might away say meh as well.
These remind me a lot of South African crunchies, I wonder if they are related.
My dough was a little dryer than I think it should have been, and the cookies didn't spread at all, crumbling once I pressed them with a fork. Still tasted great and next time I think I'll just up the butter 15g or so.
Even this way I found they had the right amount of sweetness to them and looking forward to making them again.
Don’t hate me. What happens if I use corn syrup in place of the the golden syrup? That’s what I’ve got on hand.
It’s supposed to be “oily” or “greasy.”
That'll get you arrested in Australia, apparently.
Go for it, slightly different flavor, but it won’t change the texture.
You’re right about this. But I think this is common with a lot of flagship foods. Most tamales actually suck, most American chocolate chip cookies actually suck. I think it’s because they are so common they become commodity. It has no reflection on their history or potential.
And you'll want to press them thin, a few minutes into baking. If you want them thin, crisp and chewy anyway.
Personally, I just find a lot of the narrative on the recipes to be so patronizing and negative. Your above reply is a perfect example. I don’t see the need to insult existing versions of whatever you’re offering. Why not try something like “I tried Anzac biscuits in Australia. Perhaps you’ll enjoy ChefSteps’ take on this old classic.”
You need to go for a long walk
So if you don't have access to golden syrup what should you use? Corn syrup? Any recipe alteration or other replacement suggestions?
Cane syrup is widely available in the states. Maple, corn, agave, honey are all substitutes and flavor outcome will depend on which one you use.
As a 'true-blue' Aussie... I approve of this recipe!
G'day from Australia!
I can confirm this... Don't do it or you'll become food for the dropbears!!
This is exactly what happened to me as well. I put them on the tray as balls and they didn't spread out at all during baking. After 4-5 minutes I tried pressing them down with a fork and they crumbled apart.
Edit: But the taste is absolutely delicious :-)
I absolutely love Anzac biscuits. I first discovered them at a Whole Foods in Atlanta (stalking Alton Brown... never saw him there) when I picked up a box of Ginger People variety cookies. They were my favorite. I will definitely make this recipe, but may throw in a bit of crystallized ginger too!
Flat whites....Australian? This Kiwi might have to take back their Premium membership. At least you let us keep the pavlova! 😉
Flat whites are Aussie as!!!
These Anzac biscuits taste phenomenal. I too, found these cookies very crumbly. I needed to flatten and shape them before baking, as they do not spread at all. Even if I pressed them very flat and baked them to the verge of burning, these cookies are only crisp around the edges, but chewy in the middle. I think to make them truly crisp all the way through, I'd need to increase the amount of sugar. However, I found these cookies (with 2.5 g salt) well-balanced, so I hesitate to add more sugar.
I increased the amount of butter to 150 g for the second batch I made. This made them easier to shape, but didn't make them crispier.
Please...this is an Aussie recipe developed for Aussie and Kiwi troops. Can you please call them Bikkies? Calling them cookies, at the time the recipe was developed, would have involved sending the troops serving overseas, a usually often cranky camp cook. You know the one? Cooked for drovers and shearers, and threw a few stones in the pot to test for doneness (emu stew - stew is done when the stones are soft)
First, what a delicious biscuit! When the Lyle's combines with the browned butter, the aroma was like walking into a Karmel Korn store! I'll be making these again for sure!
However, I did find that the mixture was far too dry to make a decent ball. I made one tray without messing with the recipe, or I should say I fought to make one tray! Crumbling, dry....it just wasn't going to happen but I soldiered on, managing one tray of biscuits. As they baked they did not spread out as they are supposed to do but pressing them down was easier said than done since they crumbled around the edges.
As those baked, for the final bit of mixture, I added in just enough water (maybe 2 teaspoons if that) and was able to make a more decent ball of dough. I also decided since the first batch were near impossible to smash down with a fork because they were so dry and crumbly that for the second tray, the balls would get the fork treatment prior to baking. 350° fan for 7 minutes. The pictures I think speak for themselves.
The first batch are the result of the original mixture....very dry and crumbly.
The second photo reflects the batch that were treated with the wee bit of water and pressed down before baking.
Long story short, I will be adding a bit of water to the next batch once all the ingredients are combined, just enough to keep the mixture workable. Despite this little hiccup, the biscuits are EXCELLENT!
Mine looked like meatballs until I squashed them at the last minute. I make these every year and usually they spread on their own but thought I would give this chefsteps recipe a try. It's definitely drier than the classic, maybe because the whey is evaporated?
