- Send your recipe in here, by email, via the comments below, or post it on our Facebook page.
Having had one too many failures with Anzac biscuits in the kitchen, this year, we're determined to find a recipe that works. We're after the definitive solution to the problem of biscuits that go soggy in the lunchbox, are so thin they go oily, or so thick they taste like uncooked flour. We're after the perfect mix of crunchy on top and chewy within.
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We've had detailed responses to our call for recipes, and they come with loads of advice, including ideas from Cassandra Walker about how to fiddle with the crunchy v chewy texture to your taste.
She says if you want the biscuits more crisp, put the sugar in with the dry ingredients and cook them slower, directly on the tray rather than on baking paper, and you could add more sugar. If you want them chewier, add the sugar to the butter and golden syrup mixture, and once melted bring to the boil and cook it down a bit so it is toffee like and thickened, and don't brown the whole biscuit when you cook it.
Maggie McJannett says her mother insisted that for crunchy on the outside, soft on the inside, you need to use self-raising flour instead of plain and when they rise (about half way through the cooking) pat them all down with two or three fingers and then back to finish cooking.
So get in touch! We'll cook your recipes at Easter and have a cookbook to give away to the recipe that works best.
