ANZAC Slice | Super Easy Recipe (2024)

FAQs

What is a 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).

Traditionally the biscuit was known to be crunchy. According to the Australian War Memorial, soldiers used to grind them up and use them to make porridge. To make your biscuits extra crispy try cooking them on a lower temperature for a few minutes longer or, add an extra teaspoon of boiling water to your biscuit mix.

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 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.

One Anzac biscuit contains 187 calories, 8 grams of fat, 28 grams of carbs, and 11.4 grams of sugar. By comparison, an Aussie Bite is fairly similar, except it has 130 calories, 7 grams of fat, 14 grams of carbs, and a little more than half the amount of sugar as an Anzac biscuit.

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

Anzac biscuits also traditionally use golden syrup, but it seems as if it is a little harder to find here than it is in Australia and New Zealand. So, I switched it out and used Honey instead. If you would like to use Golden Syrup then by all means go ahead - it is a 1:1 swap.

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.

Why were eggs not used in Anzac biscuits? ›

Anzac Day is a national day of remembrance which is celebrated every year on 25 April – the anniversary of the Anzac's landing at Gallipoli, in Turkey during World War I. Anzac biscuits contain no eggs, as these were scarce during the war.

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.

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Anzac biscuits are called Anzac biscuits because the acronym ANZAC stands for "Australian and New Zealand Army Corps." The biscuits were named after the soldiers who fought in World War I and are still popular today as a symbol of remembrance.

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.