Can I Make Anzac Biscuits With Self Raising Flour?

Are Anzac biscuits supposed to be hard or soft?

Anzac biscuits are quite soft when you first take them from the oven so just leave them on the trays to cool completely and firm up before removing them.

Is it illegal to call Anzac biscuits cookies?

Calling an Anzac biscuit a “cookie” is officially regarded as un-Australian and could even earn a fine from the Federal Government if used to market goods. The Department says on its website: “ No person may use the word Anzac, or any word resembling it in connection with any trade, business, calling or profession.”

How much plain flour do you need for Anzac biscuits?


  1. 1 cup plain flour.
  2. 1 cup rolled oats.
  3. 1 cup brown sugar.
  4. 1/2 cup coconut.
  5. 125 g butter.
  6. 2 tbs golden syrup.
  7. 1 tbs water.
  8. 1/2 tsp bicarbonate of soda.

Are you allowed to sell Anzac biscuits?

There is a general exemption granted for Anzac biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as Anzac biscuits and never as cookies. This restriction resulted in the Subway chain of restaurants dropping the biscuit from their menu in September 2008.

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How do you know when Anzac biscuits are done?

Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely. Want soft and chewy? Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).

How do I make my biscuits more chewy?

A secret baker’s trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.

Can I use baking powder instead of bicarb soda in Anzac biscuits?

See this post for some notes about the use of bicarb soda in the recipes for ANZAC Biscuits. Don’t substitute the use of bicarbonate of soda with Self Raising Flour or Baking Powder, as its use is essential to the biscuit. The other essential element is Golden Syrup.

Why are there no eggs in Anzac biscuits?

But for some of us, it’s hard to imagine an Anzac biscuit without that classic golden syrup taste. Australian and New Zealand women used golden syrup to bind the biscuits — not eggs — so that the biscuits could survive the two- to three-month trip to troops in France. There was also another reason for not using eggs.

Are Anzac biscuits good for you?

“They have more fibre in them than other biscuits, which is important for gut health and healthy bowel action and may help them keep you fuller a bit longer than other treat foods,” she says.

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What can I use instead of golden syrup in Anzac biscuits?

Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).

Why are my Anzac biscuits crumbly?

Too wet and they will be very flat, too dry and they will be crumbly. Add a little more flour, coconut or oats if the mixture is sloppy, add a little melted butter if it is too dry. Remember to deduct 20 degrees if you are using a fan-forced oven. For a soft, chewy Anzac, change brown sugar to castor sugar.

What did the soldiers mix the Anzac biscuits with?

Eggs, that were sent long distances, were coated with a product similar to Vaseline and then packed into air tight containers and filled with sand. At first the biscuits were called ‘Soldiers biscuits’ but after the landing on Gallipoli in 1915 they were dubbed Anzac biscuits.

What can you use instead of bicarb soda in Anzac biscuits?

So, if you can’t get baking soda, you can try substituting baking powder in its place: just double the amount to 2 teaspoons and don’t dissolve it in the boiling water.

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