How long will anzac biscuits keep

Anzac biscuits are protected due to their proud association with Anzac soldiers. While desiccated coconut is an officially approved addition, other variations fall into a gray area. Many bakers put their own spin on the recipe, adding lemon zest , dried rosemary and burnt butter , native spices like wattleseed , raisins , nuts , or a dip in chocolate. Flour and oats are changed out for gluten-free flour and quinoa for a more wholesome, gluten-free version, and plant-based butter or coconut oil can make the biscuits vegan.

But despite the various iterations, the most common difference between recipes is the ratio of traditional ingredients, with varying amounts of oats, coconut, sugar, and golden syrup. Photo by Heami Lee. Australians and New Zealanders have argued for decades over whether Anzac biscuits should be chewy or crunchy. Golden syrup gives the biscuit its famous chew, but there are additional ways to alter the texture. Some bakers use caster sugar for a thinner and crispier biscuit, whereas brown sugar adds extra moisture for a chewier bite.

The biscuits last for two weeks in an airtight container, and the dough and baked biscuits last in the freezer for up to three months.

Any extras can be blitzed into a topping for a crumble , crushed and mixed with melted butter to form the base of a cheesecake , sprinkled over ice cream or yogurt, or used to make an ice cream sandwich. Have you made this recipe? Continue to Content. Grease and line two large baking trays with baking paper. In a large bowl, stir together flour, coconut, oats, and sugar. Heat butter and golden syrup in a medium saucepan over medium heat.

Cook, stirring, until the butter has completely melted and the mixture begins to bubble around the edges. In a separate small bowl, stir together the bicarbonate of soda and the water. Add to the bubbling butter mixture. Immediately take the saucepan off the heat and stir until the mixture is foaming. Pour butter mixture into the dry ingredients. Stir well until a soft dough comes together. However, should you happen to find yourself with absolutely no golden syrup in the house, you could try the following alternatives:.

Keep in mind that any golden syrup substitute may affect both the texture and the taste of your healthy Anzac biscuit. For example, baked goods made with honey will be chewier than those made with maple syrup. For more information on golden syrup and the different alternatives, I highly recommend you check out this great article. Anzac biscuits freeze extremely well, so I try to always have some stashed in the freezer for snacking emergencies.

I use two different methods to freeze the biscuits:. To cook the healthy Anzac biscuits from frozen, just proceed with the recipe from step 11, adding an additional five minutes to the baking time. To serve the baked Anzac biscuits, remove the desired quantity from the freezer and allow to defrost on a cake rack for at least 30 minutes before serving. Frozen baked biscuits can also be placed directly into lunchboxes first thing in the morning.

They will defrost in time for a morning snack. Opinions on whether Anzac biscuits should be chewy or crunchy vary considerably. I like mine crispy, whilst The Princess prefers a chewer biscuit. So I normally make them crispy because I can. I make these so often that I feel I have uncovered many of the possible kinks in the recipe, and offer you a few final tips to ensure your Anzac biscuits are as delicious as they should be:.

If you are like me, you get bored making the same recipe week in, week out. So I thought I would give you a few other options that might tempt the ravenous hordes. Update Notes: This post was originally published on 21st April It was substantially updated on 21st April to include ingredient substitutions, nutritional information and to improve the readability of the text. It was updated again on 5th April to include freezing instructions, additional information for golden syrup substitutes and to add newsletter sign up boxes.

Lovely recipe! I have yet to try some spelt flour… it seems a little expensive here in Canberra. Thanks for your tips on using it! Spelt is definitely more expensive Liz, which is why I just bought a I definitely need to try adding macadamias into mine.. Quick, easy and tasty — great recipe to prepare with children, especially on Anzac Day! I love this recipe! Thanks Bryony!