ANZAC Slice | Super Easy Recipe (2024)

FAQs

What can I substitute for 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).

To make your biscuits extra crispy try cooking them on a lower temperature for a few minutes longer or, add an extra teaspoon of boiling water to your biscuit mix. For a chewier texture, add a little more golden syrup (just pull back on the sugar to adjust the overall sweetness) and bake them slightly less in the oven.

If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help.

My partner wants to make Anzac biscuits for a friend of ours who is deathly allergic to all nuts, including coconut. What would be a good substitute for it? The best thing we can think of is flax meal or ground oats with some added coconut-free coconut flavouring.

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

The golden syrup can be substituted and you could use (liquid/runny) honey or agave syrup. But we would mention that honey can have quite an assertive taste when used in cooking, so try to use a very mild-flavoured honey and we would mention that the cookies will not taste exactly the same.

Chewy vs Crunchy

I think if the biscuit is crunchy it has been cooked too long and gets a little bitter. When it is soft and chewy it is super sweet and moreish. I love it when they get stuck to your teeth. If you are like me and love a chewy Anzac biscuit, bake for 10-12 minutes until only lightly golden on the edges.

Your cakes and biscuits will have a slightly finer texture when using caster sugar while if you use granulated sugar, your cakes will have a slightly coarser texture and your biscuits will be more crunchy.

Australians are divided over how Anzac biscuits should be served, with an overwhelming majority preferring them soft but a vocal minority in support of a crunchy consistency.

Baking soda or bicarb soda is the main raising agent in Anzac biscuits - it is added to the wet ingredients before being mixed into the dry ingredients.

What if Anzac biscuit mix is too dry? ›

Don't let the mixture stand around.

So, make sure you roll and bake the mixture as soon as possible after mixing to make rolling and flattening of the biscuits easy. If it does get a little dry you can just mix in another tablespoon or two of water to help make it a little more pliable before shaping.

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

During World War I, ANZAC biscuits were a popular treat made by wives and mothers for their loved ones fighting in the war. The ingredients used in the original recipe are generally safe for dogs, but we have made a few adjustments to eliminate the use of unnecessary ingredients like sugar and butter.

The basic ingredients for a rolled oat biscuit were rolled oats, sugar, flour, butter with golden syrup, not eggs, used as a binding agent. This made them not only nutritious and full of energy but also long lasting.

A short history of the Anzac biscuit

For more than 100 years, the Anzac biscuit has been a taste of home for many Antipodeans, a recipe born from the spirit and sacrifice the ANZACs (Australian and New Zealand Army Corps) made during WW I.

Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead. If you would like to use Golden Syrup then by all means go ahead - it is a 1:1 swap.

Honey: Similar in color, taste, and texture to golden syrup, honey is a good substitute for treacle. Look for a thick amber honey, rather than a super-light honey. Use the same amount of honey as you would golden syrup in a recipe.

Yes, maple syrup can be used instead of golden syrup in many recipes, however this will result in a slightly different flavour. Golden syrup and maple syrup are generally substituted in a 1:1 ratio, however you may choose to use slightly less maple syrup to maintain texture and consistency.

Golden syrup can be a delightful alternative to sugar in cakes. Its high fructose content allows you to use a quarter less golden syrup than the sugar required in the recipe, but you will still achieve the same level of sweetness – allowing you to enjoy a deliciously sweet cake.