The only ingredient that might not be familiar to those outside of Australia and the UK is golden syrup. I think Anzac biscuits as we know them today are much more to my liking! 😂 Here’s what you need (not much!) I’m told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge. It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. And ANZAC Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties. “ANZAC” stands for Australian and New Zealand Army Corps. The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy Australian biscuit!Īustralia’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate ANZAC Day. And for the final part of trying to troubleshoot – I assume you meant that you tried it three times by the “3x”, but if by “3x” you meant tripled the recipe, I wouldn’t recommend going that route! This recipe is specifically for a small batch of biscuits.The crunchiness of Anzac Biscuits goes back to the roots of when they were invented – by soldiers’ wives who needed a biscuit recipe that would stay fresh for the months that it would take to reach soldiers overseas back in the early 1900’s. In the recipe, I do recommend adding some flour one tablespoon at a time if the dough seems too wet … and to also heavily flour your work surface, so more flour will be incorporated into the dough as you create the layers. I hope this helps! Also, the dough is very shaggy after you initially mix it together. If you let the butter OR the dough sit out for too long (especially with these summer temperatures), the butter will become too soft and your biscuit won’t bake properly, which can lead to a denser texture. Also, be sure to immediately make biscuits and pop them into the oven once the butter is mixed in. I always pop mine in the freezer for at least 30 minutes before using it if I’m mixing it in by hand, but you could also grate frozen butter into a bowl and keep it in the freezer until you’re absolutely ready to mix it into the dry ingredients. I would recommend making sure your butter is as cold as possible before cutting it into the dry ingredients. It sounds like your butter got too warm, which results in it melting into the dough too quickly and causing a dense biscuit. Hi Ash! I feel terrible that you had that experience.
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OR, if you’re like me, whip up some sausage gravy while the biscuits cook, and lather their flaky goodness with rich, creamy gravy as soon as it’s come together.īe sure to tag me on Instagram so I can see your awesome small batch homemade biscuits! And as always, feel free to reach out to me via email if you have any questions! But you need to immediately spread butter or jam onto them while they’re still warm. Let them cool just a little bit, or at least until they’re easy to handle with your hands. Watch your biscuits carefully after the twelve minutes are up, and remove them as soon as the tops develop that golden color we talked about. Set your oven for 425 degrees, and your timer for twelve minutes. Just firmly cut into the dough, gently wiggle the cutter it back and forth a few times to loosen the cut shape if you need to. It can interfere with the dough rising as it bakes, and result in a flat biscuit. One piece of advice I’d like to offer here: try to not twist the biscuit cutter as you’re cutting into the dough. The inside will still be light and flaky, and pull apart with ease. The more folds, the more layers.īake your biscuits just until the tops develop a gorgeous, golden brown color. Fold the dough onto itself, lightly pat it out, then fold again. You want layers, but you don’t want to work the dough too much. The trick to biscuits is handling the dough with a delicate, yet intentional, touch.
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