It’s hard not to love ANZAC biscuits, but it is up for debate as to what makes a great ANZAC bickie. Some say chewy is best, while others swear by a good crunch. But what we can all agree on is the flavour combination of rolled oats, coconut and the rich flavour of golden syrup. If you love baking ANZAC biscuits at this time of year and are keen to finesse your recipe, follow these essential tips.

Stick to the tried-and-tested traditional recipe

Experimenting with recipes is a great way to make them your own, but when it comes to ANZAC biscuits, trust the original. It’s a simple recipe but it’s perfect just the way it is.

Bake them on an aluminium tray

If you want the perfect golden base on your biscuits, use a silver coloured or aluminium tray. It will also help give your ANZACs an even colour all over. The darker your tray, the more heat it absorbs, thus leaving you with darker cookie bottoms.

The trick for a chewy ANZAC

To give your biscuits a chewy texture, you’ll need a wetter mixture so add a touch more hot water than your recipe recommends. Also, reduce your cooking time slightly.

Give it a good crunch

If crunchy ANZACs are more your cup of tea, then adjust your oven’s temperature. You’ll need a lower temperature (about 30 degrees below what your recipe calls for) and leave it baking for longer. Just keep an eye on it – there’s a not-so-delicious fine line between crunchy and burnt!

Fresh bicarb soda is key

It’s one of those unsung ingredients that is so essential to baking: for ANZAC biscuits, bicarb soda first needs to be mixed with boiling hot water to make it fizz. Then, add it to your wet ingredients to turn it into a sweet foam texture. Finally, one of the most important things to do is use fresh bicard soda. If you use bicarb soda that’s been sitting in your pantry for too long it won’t bubble the way it’s supposed to.

If you’d rather leave the baking to the pros, you can pick up some delicious ANZAC biscuits in the bakery section at Coles.