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).

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).

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.

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).

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.

Anzac biscuits are made with brown butter and honey or golden syrup for a perfect depth of flavour. These chewy Anzac biscuits keep well, so are great to make ahead of time. Anzac biscuits do not require any chill time, so come together quickly for the perfect soft and chewy homemade Anzac biscuit.

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.

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.

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 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.

Why are they called Anzac biscuits? ›

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.

The earliest Anzac Biscuit / Crispies recipe I have seen to include coconut was in a 1927 recipe, but it seems to be 1929 when it really took off as a key ingredient (although not enough to completely knock the original recipe off its popularity perch).

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

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.

ANZAC Biscuits Today

Today, ANZAC biscuits are still enjoyed by people all over Australia and New Zealand.

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.

The fructose content gives a heightened perception of sweetness so that, when used as a sweetening agent, about 25% less golden syrup can be used than granulated white sugar.

Some may use maple syrup, light corn syrup, honey, light treacle and even agave syrup. Unfortunately, they won't always work to replace the sticky, thick consistency and strong flavour that Golden syrup offers. The best alternatives will have different flavours and consistencies.