I haven't met an Australian yet who doesn't love an Anzac biscuit, the only thing they'll disagree upon is chewy or crunchy. How about our cousins over the ditch? Are New Zealanders as crazy for them as we are?
On Saturday we commemorate 100 years of the landing on Gallipoli and it seemed fitting that the Shearer take Anzac biscuits in his lunch box this week.
No doubt you'll all have your family recipe but if you go here you'll find two slight variations that Allie Reynolds has researched in a bid to define the "crispy" and the "chewy".
I also believe it comes down to the timing of the cooking and how they are cooled.
Craig likes his crunchy, crispy and with snap. He likes them best when they are over cooked (about 15-20 mins in oven at 160C) . I cool them on the tray and don't shift them till they are cold.
Anzac Day is an important day for our family and this year we will be going to the Longford dawn service. The RSL is planning a very special day with a live link at 5am with New Zealand as they observe dawn service and then we will hold ours at 6am as dawn breaks here. At 7.15am they will be televising the recorded Anzac Tribute concert that we went to last Saturday night. It was wonderful and it will be shown in many countries on Saturday including France, England, New Zealand and many others. The morning service will then be held at 11am.
So, there is only one question left....
are you crunchy or chewy?
What is your trade secret Anzac biscuit method?