... but hate the fact that there is so many Anzac biscuit recipes from cookbooks and Google search and you don't know which is the one that is good enough for you!!!
If you are looking for a perfect recipe that makes good crispy Anzac biscuits, I have a great recipe to share in my previous post at here.
If you are looking for a perfect recipe that makes good Anzac biscuits that are both crispy and chewy, I have another great recipe for you...
Chewy Anzac Biscuits
Knowing my baking chemistry well enough, I have managed to derive a slightly less sweet and more chewy Anzac biscuits recipe and this is what I did:
1) Use plain flour, not self raising flour. Baking the biscuits for self raising flour will make the them puff up more and becoming less chewy.
2) More oat will make the cookies more chewy and so I have adjusted the proportion of oats:flour to be 1:1 by weight (not cup) measurement. With the addition of more oat, the cookies are obviously less sweeter.
3) Use brown sugar, not caster sugar. And reduce the proportion of brown sugar:flour to be 1:1 by weight (not cup) measurement. Brown sugar are moister than caster sugar and will make the biscuits moister. And the reduced sugar added will make the biscuits less crispy.
4) Do not over-bake the biscuits! These biscuits are ready when they turns slightly firm at the edges and still soft in their middle.
5) Sad to say... Chewy cookies don't really keep well! If you prefer your Anzac biscuits to be the most chewy, I reckon they are the best to be consumed on the day of bake. On the next day or two, the biscuits will stay chewy but not as good when they are freshly baked.
"Mum, I like these chewy Anzac biscuits more..." said my son after he tasted both crispy (recipe from here) and these chewy Anzac biscuits.
"Mmm... I like both!!!" And we were happily munching our Anzac biscuits.
These Anzac biscuits are crispy at their outside and chewy in their middle.
Can see the difference?
These chewy biscuits are not as "puffy" as my previous crispy biscuits.
It's easy!!! ... Just like how I baked the crispy Anzac biscuits at here and here's a video showing how I baked these chewy Anzac biscuits.
Here's the recipe that is adapted from my previous crispy Anzac biscuits post.
Makes about 20 cookies75g (1/2 cup) all purpose / plain flour
75g (1/3 cup plus 5 tsp) light brown sugar
75g (3/4 cup) old-fashioned rolled oats, not instant
25g (1/4 cup) fine desiccated coconut
1/4 tsp salt
60g (1/4 cup) unsalted butter
15g (1 tbsp) water
25g (1 tbsp) golden syrup
1/2 tsp baking soda
Preheat oven to 180°C/350ºF. Line baking trays with baking paper.
Sift flour into a large mixing bowl. Use a spoon or spatula to mix in brown sugar, oats, desiccated coconut and salt, breaking clumps of brown sugar while mixing until all are well combined.
Add butter, water and golden syrup in a saucepan. Cook mixture until the butter is completely melted. Remove mixture from heat. Do not boil mixture!
Add baking soda very slowly into the melted butter, bit by bit. Just in case that the melted butter is too hot and the mixture will froth crazily and will make a mess in your kitchen!
Pour the butter mixture into the oat mixture and use a spoon or spatula to mix until all are well moistened. If you think that your mixture is dry, you can let mixture rest for about 10-15 mins at room temperature and it will moisten the mixture further. Do not over-mix!
Roll tablespoonfuls of into balls and arrange the balls onto the prepared tray with about 5 cm (2 inches) apart. Flatten the balls slightly and bake for 12 mins or until the biscuits are golden brown and firm at the edges. Do not over-bake the biscuits. Allow biscuits to cool slightly in the baking trays for about 10 mins. Transfer biscuits onto a wire rack to cool completely.
Serve and enjoy.
Best to consume these chewy biscuits on the same day of bake. Or store in airtight container at room temperature for up to 5 days. Do not store the biscuits for more than 5 days as they will lose their chewiness after prolonged period of storage.
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