Sugar For Anzac Cookies | Ask Nigella.com (2024)

FAQs

What makes Anzac biscuits crunchy or chewy? ›

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).

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).

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.

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.

Addition of sugar to the formula decreases dough viscosity and relaxation time. It promotes biscuits length, and reduces their thickness and weight. Biscuits which are rich in sugar are characterized by a highly cohesive structure and a crisp texture.

If you under bake these, they'll be soft; if you over bake, they'll become a little harder, although they shouldn't become like rocks, as they'd burn first. I'm sure you'd notice that! ??? If your Anzacs spread, your butter was too warm. Chill them for at least 30 minutes before baking, and this should help.

Ingredients. Caster Sugar – I recommend using white sugar as it makes it easiest to tell when the syrup is ready by looking at it. You can also substitute 100g of caster sugar with light brown soft sugar for a deeper flavour, but due to the brown colour, it makes it harder to see when the homemade golden syrup is ready ...

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.

Agave syrup and maple syrup

They are both good natural sweeteners and have the merit of having a lower GI than regular refined sugar and being more nutritional. They are mainly composed of fructose, recognised for its reduced hyperglycaemic effect. Agave and maple syrups are ideal for baking.

But watch for crumbling or "melting": "If your biscuits are falling apart, then you have added too much of the wet ingredients, or potentially too much sugar," Quinn says. The marine biologist-turned-cook advises leaving the biscuits on the baking tray as they cool, then giving them a day or two to "chewify".

Why do my Anzac biscuits not spread? ›

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. Leave enough room between biscuits for spreading.

If the dough is too wet, add a bit of flour. Regardless, it is important to remember that if your dough is not wet enough aka too dry and crumbly, your final Anzac biscuit will be chewy and soft rather than hard and crispy.

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.

Golden syrup is made from cane sugar or sugar beet. It's produced by further processing one of the by-products of the sugar refining process. It's often found in baked goods and desserts. Despite being made from grapes this still has a high sugar content, so isn't much healthier than regular table sugar.

In the case of sponges, cookies and syrups that ask for golden caster sugar, regular caster sugar is your best option. It performs on par to golden caster sugar in terms of how it reacts to other ingredients, how it sets upon cooling and in a recipe and where you want to keep flavour pure, white caster sugar is best.

chewy vs crispy is a combination of 2 things… ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.

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.

If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe.

To use a food processor, pulse together dry ingredients, then add chilled diced butter and pulse just until the largest pieces are pea-sized. Add just 3/4 cup half and half and pulse only until combined. Why are my biscuits hard? Overworking the dough can release gluten strands and cause biscuits to be tough.