Why are biscuits crunchy?

What makes cookies soft or crunchy? Mostly it's the proportions of flour, fat and sugar in them that determines if they'll be really soft, crunchy or chewy.

Are Anzac biscuits Australian?

Anzac biscuits are undoubtedly an Aussie and NZ classic , and they're ridiculously easy to make - whether you're marking our National Day of Remembrance or you just want to bake something quick with ingredients you already have in your pantry.

Why do my biscuits taste weird?

Since biscuits, scones and shortcakes should not be overmixed, it's very important to mix dry ingredients together well before cutting in the fat. If they are not well mixed, there can be pockets or lumps of ingredients; this is particularly true with leavening, which can lead to bitter or off flavors .

Why are my biscuits soft and not crunchy?

If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe . When stamping out biscuits with a cutter, you might find that they stretch as you transfer them to the tray with your hands, and become misshapen.

Are Anzac biscuits crunchy or chewy?

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).

What do Anzac biscuits taste like?

What do Anzac Biscuits taste like? Well, let me tell you. Anzac biscuits are oat and coconut cookies that bake up crispy and a little chewy. They're sweet and hearty and so satisfying.

Why did soldiers eat Anzac biscuits?

"It was popular during the First World War to send some treats to men serving away from home as a way to sort of supplement their rations and give them a little taste of home," she said.

How do you soften crunchy biscuits?

Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Why are my biscuits not soft and fluffy?

Secret To Fluffy Biscuits #7: Knead Gently . By kneading you are folding the butter and flour over on each other which will create the layers, but too much kneading will cause you to overwork the dough. Overworking the dough will make them tough. This has to do with the gluten, the protein that is formed in the flour.

What factors contribute to the crispness of biscuits?

List 5 factors that contribute to crispness in cookies. Low proportion of liquid in the mix. High sugar and fat content. Baking long enough to evaporate most of the moisture. Small size or thin shape. Proper storage (cookies stored in the fridge will absorb moisture)

Should biscuits be crunchy?

Crunchy is good There's time and place for crunchy, as much as soft in the biscuit world. Crunchy should not mean hard and tooth-breaking though. Crunchy is perfect when it melts in your mouth and tastes of butter and sugar - which is basically all a crunchy biscuit should be made of.

Coconut And Oat Crunchy Biscuits Recipe (Crunchies)

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This home made South African Coconut and Oat crunchy biscuits recipe makes golden bars of buttery, sweet, crispy deliciousness that is best enjoyed with a cup of milk for breakfast or with tea for a mid-morning or afternoon pick me up.

Growing up, my aunt Josephine’s oat crunchies biscuits recipe was a staple that she always made for special occasions and family gatherings. For as long as I can remember it has been one of our family favorite crunchy oat biscuits, and nothing I’ve tasted elsewhere even comes close to the snap and moderately sweet golden syrup flavor.

Her oat crunchy biscuits are so easy to make and even easier to eat that you can make up a batch any time.

One of my colleagues at work has claimed that these oat crunch biscuits are addictive because once you’ve had one, you only want more and more. Homemade oat crunchies is one of those easy to make South African snacks that you wonder why it’s taken you so long to make it for yourself.

The oat crunchie recipe ingredients are remarkably ordinary. Rolled oats, coconut, fine granulated sugar and flour are moistened with melted butter, golden syrup and bicarbonate of soda. After baking, the end result is extra-ordinary. The aroma of the butter and syrup cooking together is heavenly and it becomes even more delectable as it hits the oats and coconut during baking. Your home will smell amazing!

When I lived in the UK I once bought something called flapjack, while I waited to take a train home from work. It looked like a South African cookie but the flavor and texture were disappointing. I never did acquire the taste for the soft, chewy flapjacks and much prefer our South African oats crunchies biscuits.

How to make crunchy oat biscuits

Use good quality lightly salted butter.
Use thick spoonable Golden Syrup, not the runny kind.
Don’t let the butter and golden syrup boil with the bicarb for longer than a minute as it affects the color of the end result and makes it dark instead of golden.
You may be tempted to bake the crunchies for longer than 20 minutes before cutting, but don’t do it. Baking for too long will make it too dry and crumbly and difficult to cut and flip.
Always flip the cookies after slicing and return to the oven to ensure the bottom is crispy as well. To make this easier, place another cookie sheet of the same size or larger, over the cut cookies and flip it over. Separate the cookies and place the sheet back in the oven to finish crisping up.
Allow the cookies to cool completely before packing away. That’s if you can resist snacking on them.

The first time that I made Aunty Josie’s oat crunchy biscuits recipe in Dubai, was for a year end afternoon tea that I was hosting for my department. Aside from coconut and oat crunchy biscuits, I also made a few other recipes that you can find by clicking the links below.

Whipped Yogurt Mousse
Caramel Peppermint Dessert
Pecan Snowball cookies
Decadent Chocolate cake with ganache
Carrot and beetroot cake

Coconut and Oat Crunchy biscuits recipe (Crunchies)

Razena Schroeder

This home made South African Coconut and Oat crunchy biscuits recipe makes golden bars of buttery, sweet, crispy deliciousness perfect for a pick me up.

4.16 from 13 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cookie

Cuisine South African

Ingredients

Dry ingredients

120 grams medium dessicated coconut approximately 375 ml or 1 1/2 cups
210 grams cake or fine sponge flour approximately 375 ml or 1 1/2 cups
300 grams fine granulated sugar approximately 375 ml or 1 1/2 cups
270 grams rolled oats approximately 750 ml or 3 cups, not easy cook or quick cook oats

Wet ingredients

440 g cold butter cubed
30 ml Golden Syrup 2 tablespoons, I use Lyle's as it is thick and gooey
2 ml bicarbonate of soda less than 1/2 tsp

Instructions

Heat the oven to 170C or 150C fan / 340 F / Gas mark 3.
Combine the coconut, cake flour, sugar and oats in a heatproofbowl and whisk a few times.
Heat the butter and golden syrup in a medium size pot on medium high, then add the bicarbonate of soda whenthe butter mixturestarts bubbling.
Allow the mixture to bubble for exactly onemore minute, thenadd the hot liquid to the dry ingredients. (I time this to ensure the bicarb doesn’t make the end result too dark).
Mix the ingredients thoroughly until the flour is incorporated and the oats and coconut are evenly coated.
Empty the cookie mixture into an oven tray and ensure it is smooth, even and compact. You can use the bottom of a flat measuring cup to do this.
Bake for 20 minutes, then remove from the oven and cut into squares or fingers. To make this easier, place another cookie sheet of the same size or larger, over the cut cookies and flip it over.
Separate the cookies and place the cookie sheet back in the oven to continue to bake on the other side for another 10 minutes to crisp it up.
Remove from the baking sheet and let cool completely on cooling racks then pack into a pretty airtight cookie jar or tin.

Nutrition

Calories: 231kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 10gCholesterol: 32mgSodium: 125mgPotassium: 64mgFiber: 2gSugar: 11gVitamin A: 367IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword easy baking, easy holiday baking, simple recipe

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About Razena Schroeder

Always remember life is short, so live it well and be kind.

Coconut And Oat Crunchy Biscuits Recipe (Crunchies) - Tantalise My Taste Buds (2024)