ANZAC biscuits have to rank as one of my all-time favourite biscuits.
They are a sweet cookie made with rolled oats, coconut and baking soda combined with a sweet concoction of brown sugar, golden syrup and butter.
This amazing flavour is reminiscent of toffee or honeycomb candy (minus the chocolate) and makes these cookies deliciously addictive.
The first time I ever made them was in the 3rd or 4th grade.
It’s common for Australian and New Zealand children to learn how to make these in class.
These biscuits have long been associated with the ANZAC soldiers of World War I and are often made on ANZAC day, 25th April each year to commemorate the soldiers who served during the battle of Gallipoli.
I make these biscuits all year round because they’re so easy to make and my family loves the addictive toffee flavour of them.
There are many versions of this recipe available but this crisp and chewy version is by far the favourite in my household.
These biscuits do not rise much in baking but they do spread out so give at least 2cm space between each biscuit.
I use a 1 Tbsp measuring spoon to portion out the biscuit dough and gently press them down in the centre on the baking trays before baking.
They are supposed to be flat, crisp and chewy; having an almost toffee-like chewy texture in the mouth.
These biscuits are not hard and crunchy like many other versions.
After the biscuits are baked, allow them to rest on the baking tray for a further 3 minutes to firm up slightly before transferring them to a serving platter to cool completely.