Why is my Anzac biscuits are too crumbly?

Why is my Anzac biscuits are too crumbly?

Too wet and they will be very flat, too dry and they will be crumbly. Add a little more flour, coconut or oats if the mixture is sloppy, add a little melted butter if it is too dry. Remember to deduct 20 degrees if you are using a fan-forced oven. For a soft, chewy Anzac, change brown sugar to castor sugar.

Why is my biscuit dough crumbly?

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

Should Anzac Biscuits be hard or soft?

Anzac biscuits are quite soft when you first take them from the oven so just leave them on the trays to cool completely and firm up before removing them.

Do you flatten Anzac biscuits before cooking?

Roll level tablespoonfuls of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Flatten until about 1cm thick. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden.

What can I use instead of 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).

Why are my Anzacs flat?

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).

How do you fix crumbly biscuits?

Conversely you might find that your biscuits are too crumbly. The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too.

What happens if you over knead biscuit dough?

Kneading also activates the gluten in the flour just enough to give the biscuits enough strength to rise and expand, but not enough to make them firmer and chewy like yeast bread. Using too much flour and overworking the dough makes biscuits tough.

What makes a biscuit chewy?

Well, the long and short answer to chewy cookies is it’s all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.

What temperature do you cook air fryer biscuits?


  1. Lightly spray the air fryer basket with olive oil.
  2. Remove biscuits from packaging and place them in the air fryer basket.
  3. Cook at 320 degrees F for 8 minutes.
  4. Carefully remove biscuits from air fryer basket and serve warm.

Why do my biscuits spread?

Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Can I use brown sugar instead of golden syrup?

Sugar (brown and white) Brown sugar is often considered to be a less refined version of granulated white sugar. It has a rich caramel-like flavour similar to golden syrup, but isn’t as buttery in its taste. Sugar can be used to replace golden syrup in some cases, but definitely not all.

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