Do we prefer our biscuits crunchy or chewy?
The ANZAC Biscuit has transcended time, and become an icon of Australia. Despite an entire nation agreeing upon a single recipe, this is the one thing we cannot agree on.
Video Courtesy of ABC Rural
It’s the oats, flour, and maple syrup that can make this vital difference. The more of these, the more soft and gooey they’ll be. Who doesn’t love the caramel sensation of an ANZAC biscuit melting in your mouth?
Or perhaps you’ll put in less, and cook them for longer, giving them the golden brown crispy edges that give them an unforgettable crunch.
It’s that time of year when the smell of ANZAC biscuits follow you down the street. You cannot escape it, so why bother? Why not just embrace the Australian legend? Choose your side, bake some, and share them with your friends and family while you relax and watch the iconic Collingwood v Essendon game at the MCG.
Which do you prefer? Let us know on our Facebook Page.
The first ANZAC Biscuit recipe was traced back to 1917. That year, the War Chest Cookery Book was published with an ANZAC Biscuit recipe. However, this recipe contained eggs, and involved sandwiching jam and cream between two. Read about how Jack Schmidt attempted to settle the fire around sconegate; does jam or cream go on first? I can only image how the debate might’ve been settled in 1917.
However, the enduring recipe we know and love today has been traced all the way back to 1924.