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).

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).

The best thing we can think of is flax meal or ground oats with some added coconut-free coconut flavouring.

FAQ for Anzac Biscuits

I found that if people have issues with spreading and their biscuits coming out flat, it is often to do with an oven that is running hot. Do I have to brown the butter? If you don't want to brown the butter in these, just use 135g melted butter.

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.

Also known as light treacle, golden syrup makes its way into recipes with treacle in the title, like this Blood Orange Treacle Pudding. It's not to be confused with treacle, however, which is closer to molasses or dark corn syrup in its consistency, though it doesn't quite have the same flavor.

It's a combination of caramelising sugar, toasting oats and coconut, and browning butter, and it is completely and utterly irresistible. And while you're at it, these biscuits lend themselves beautifully to experimentation – some dried tropical fruit, a dunk in chocolate, or a dash of maple syrup would be perfect.

At first the biscuits were called Soldiers' Biscuits, but after the landing on Gallipoli, they were renamed ANZAC Biscuits.

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.

I often use shredded coconut and desiccated coconut interchangeably when I am baking, making desserts, curries or coconut recipes. Shredded coconut is a larger fiber so you may want to pulse it in a food processor to make it finer to become more like desiccated coconut if needed.

Why is my Anzac biscuit mixture crumbly? ›

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).

Desiccated coconut and coconut flakes

Desiccated coconut is the dried and finely grated flesh of the coconut. Usually unsweetened, although the coconut meat still retains a hint of natural sweetness when dried. Coconut flakes are a larger cut of the coconut flesh, also dried.

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.

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.

If biscuits are too soft they can be returned to the oven and cooked further.

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.

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.

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.