ANZAC Slice | Super Easy Recipe (2024)

FAQs

What is a 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).

Texture - The biscuit dough has to be just right. If while mixing, you feel that the dough is too dry and crumbly and you are not able to shape it into rounds, add more liquid (this can be either in the form of a tablespoon of melted butter or just a tablespoon of boiling water).

Shopping tip: Make sure you buy whole rolled oats - if you use instant oats, the mixture will spread too much and your biscuits will be flat. Make them your way: Soft and chewy: Omit the brown sugar and increase the caster sugar to 155g (3/4 cup).

Chewy or crunchy? Depending on how you like the texture of your Anzac biscuits, you can adjust the baking time to suit. 3-5 minutes less baking will generally give you chewy Anzacs while the stated baking time, or a few minutes more, will make them deliciously crisp – perfect for dunking!

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.

Golden syrup is mainly produced and sold in Europe and Australia, but in America, it is known as light treacle. So in the USA, the most obvious choice for a golden syrup substitute is light treacle, as they are the same thing!

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought 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.

If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe.

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

Traditionally the biscuit was known to be crunchy. According to the Australian War Memorial, soldiers used to grind them up and use them to make porridge. 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.

Should Anzac biscuits be soft or hard? ›

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.

According to taste.com.au Food Editor Miranda Payne, the traditional Anzac biscuit was the harder, crunchy version. Over time, the original recipe was modified with variations being cooked for less time (making them chewier) or adding more sugar (so they're super crispy).

If you don't have bicarbonate of soda, you could substitute baking powder - you'll need to double the amount. Golden Syrup - this is a staple in Aussie homes. There really isn't a substitute for golden syrup in Anzac Biscuits as it's used to bind the dough (in place of eggs).

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

However, agave nectar, honey, maple syrup and cane syrup are also quite good alternatives. Making your own homemade version of golden syrup is also a great easy option. Sugar (with water), molasses and liquid sweeteners can also be used if needed too, but the above are all much better options!

The free fructose content gives the syrup a taste sweeter than that of an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25% less golden syrup is needed for the same level of sweetness.

It can be used wherever honey is used, providing a lesser flavour spectrum but saving rather a lot of cost; this would include on porridge, pancakes and waffles, in flapjacks, ginger cakes and similar. To really showcase this ingredient, try making our golden syrup dumplings.

Honey. Because golden syrup and honey look similar, people often assume they're more of less the same. Each can act as a substitute for the other, but honey is a byproduct of bees and flowers, and golden syrup comes from sugar cane or sugar beets.

Beyond its sweetening powers, golden syrup also plays a crucial role as a binding agent in cakes. It helps to bring the dry ingredients together and create the perfect texture, helping to achieve a light and fluffy sponge.