I grew up eating Anzac biscuits after school (dipped in cold milk 😋). Now I make them all the time for my kids. Every time I make them though, they always turn out different from the time before. Why is that?? Happens to my Mum too.
After much experimentation, we have come up with the quickest, easiest, most consistent recipe for Anzac biscuits. At our house, the preference is for large, flat Anzacs that are crisp on the outside and chewy on the inside. Think we might have mastered it!
You may look at the recipe and think that it’s no different to the old favourite you grew up with, but there are a couple of subtle changes which seem to make all the difference. The secret lies in using Self Raising flour instead of Plain flour and adding an extra Tbsp of water. We also add the ingredients in a different order to the traditional recipe, but really that’s just to make the recipe quicker and easier (oh yes!).
These biscuits are just so handy to have in the cookie jar. They are easy to transport and your kids and their friends will want you to keep up the supply! Add this recipe to your everyday baking schedule.
Ingredients Instructions Notes These will keep for up to a week in an airtight container. Perfect for the school lunch box, travelling, after school snack and picnics.
These will keep for up to a week in an airtight container. Perfect for the school lunch box, travelling, after school snack and picnics.
You can read about the history of the Anzac biscuit here.
I still dip them in cold milk.