There is something unmistakably comforting about the smell of Anzac biscuits cooking in the oven. Whether it is the significance of the occasion they remember or simply the sugary goodness of golden syrup, nothing seems more Australian than finding Grandma’s recipe for Anzac biscuits. Preferably, this will be scribbled in hard-to-read writing on a scrap of paper, and you’ll be inspired to bake them and turn them into delicious, chewy, rolled oat sensations.

What! You don’t like chewy Anzac biscuits?

How dare you?! Chewy Anzac biscuits are like little, slightly undercooked golden syrupy mouthfuls of perfection. Chewy vs. crunchy is an Anzac debate in most households and if that is all we are arguing over this Anzac Day…great! For most home cooks who are whipping up a batch of Anzac biscuits, it may be anyone’s guess if their easy Anzac recipe comes out chewy or crunchy.

Ok… so crunchy is traditional

Anzac Biscuits started with the proud heritage of sending a bit of love from home, as sweet treats to dunk in tea for soldiers at war. The easy Anzac recipe was devised to provide Australian and New Zealand soldiers with a taste of home. It was a way for wives, mothers, girlfriends and sisters to do their bit for their loved ones at war. The sturdy recipe was devised to withstand the long sea voyage to distant ports; so the crunchy Anzac was born. Perfect for dunking and softening up in a cup of warming tea. A taste of home.

Easy Anzac biscuit recipe

No matter how you like your Anzac biscuits, this is a foolproof recipe to achieve that golden syrupy goodness. Who knew rolled oats could taste so delicious outside of their porridge form? Gather the kids together and be prepared for some dirty hands as you mix this traditional Anzac Day Anzac biscuit recipe. Perhaps a small story of the ANZACS as you mix will form a regular tradition for your family. Just like the debate of crunchy vs. chewy.
1 cup plain flour
1 cup rolled oats
1 cup coconut
1/2 cup brown sugar
1/4 cup caster sugar
grated rind of one lemon
125g butter
1 tablespoon golden syrup
1 teaspoon bi-carb soda
1 tablespoon of boiling water
• Place your dry ingredients in a bowl with the grated rind.
• Put the butter and golden syrup in a saucepan. Heat on low, so the butter is just melted.
• Use the boiling water to mix with the bi-carb soda in a cup. Then mix all that in with the dry ingredients.
• Roll into balls (approximately one teaspoon of mixture per ball).
• Place on oven trays and flatten with a fork. Cook at approximately 170 degrees for ten or 15 minutes, or until golden.

Make my Anzac biscuits crunchy

You can – according to the bakers at The Roasted Berry. Crunchy Anzacs are simply longer-cooked versions of chewy Anzacs. No need to alter the tried and tested recipe. It just comes down to cooking time.
The verdict of the crunchy vs. chewy debate will remain, but the truth is that no matter which you eat if you make them with your family and keep the tradition and memory of Anzac Day alive, then you are making exactly the correct recipe.