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).

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).

FAQ for Anzac Biscuits

I found that if people have issues with spreading and their biscuits coming out flat, it is often to do with an oven that is running hot. Do I have to brown the butter? If you don't want to brown the butter in these, just use 135g melted butter.

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.

While Anzac biscuits are obviously delicious, they are not exactly a health food. They are relatively high in sugar and fat due to the inclusion of ingredients like butter and golden syrup. However, they do contain oats and coconut, which provide some dietary fibre so that's a bonus.

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought 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.

A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.

If biscuits are too soft they can be returned to the oven and cooked further.

Can I use maple syrup instead of golden syrup? ›

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.

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.

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 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.

Also known as light treacle, golden syrup makes its way into recipes with treacle in the title, like this Blood Orange Treacle Pudding.

Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts.