Food & Drink Magazine

Chewy Anzac Biscuits

By Zoebakeforhappykids @bake4happykids
&version;Love baking Anzac biscuits for the coming Anzac day?
... 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 crispy anzac biscuits cookies

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.

chewy crispy anzac biscuits cookies

These Anzac biscuits are crispy at their outside and chewy in their middle.

chewy crispy anzac biscuits cookies

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 cookies

75g (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.

Happy BakingPlease support me and like me at Facebook...


You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Is High Cholesterol Dangerous on A Low-Carb Diet?

    Is high cholesterol dangerous on a low-carb diet? For some people, the "bad" LDL cholesterol goes up, while other aspects improve (like the "good" HDL... Read more

    By  Dietdoctor
    DIET & WEIGHT, HEALTH, HEALTHY LIVING, MEDICINE
  • [NYC] Go! Go! Curry!: Dinner in a Hurry!

    [NYC] Curry!: Dinner Hurry!

    This post is going to be quick and dirty, just like a meal at Go! Go! CURRY! in NYC. After hippoCHAN finished class, it was already pretty late and we were... Read more

    By  Foodobyte
    DINING OUT, FOOD & DRINK, RECIPES
  • Choose the Right Generator for the Right Purpose [Infographic]

    Choose Right Generator Purpose [Infographic]

    Choosing the right generator for the task is very important but sometimes we find it difficult to pick the right one as there are many options available. Read more

    By  Kravelv
    HOME, HOME IMPROVEMENT
  • My Garden Right Now

    Garden Right

    I'm writing this post specifically in order to participate in Michelle Chapman's meme called #mygardenrightnow. If you want to know the full story behind this,... Read more

    By  Mwillis
    GARDENING, HOME
  • Most Sociable and Friendly Cities in the World

    Most Sociable Friendly Cities World

    The most sociable cities of the world were revealed by booking website “Hostelworld” following a study which covered 39 cities in 28 countries. Read more

    By  Poundtravel
    TRAVEL
  • Getting Summer Ready with Herbs & More

    Getting Summer Ready with Herbs More

    Hey beautifuls, hope you all are doing great. Mumbai is burning, and perhaps I am seeing the hottest February since the time I have come to the city. Read more

    By  Jhilmil D Saha
    HAIR & BEAUTY
  • The Atomic Bomb

    Atomic Bomb

    Richard Rhodes' history of the development of the atomic bomb, The Making of the Atomic Bomb, is now thirty years old. The book is crucial reading for anyone wh... Read more

    By  Dlittle30
    SOCIETY

Magazines