delicious. recipe writer, TV presenter, two-times MasterChef contestant and dedicated biccy baker Hayden Quinn knows a thing or two about perfecting everyone’s favourite autumnal treat: the classic Anzac biscuit. Whether you prefer a chewy variety or a crunchier style, Hayden’s tips will see your kitchen become the neighbourhood hub come Anzac Day on Monday 25 April. Just be sure to bake a big batch (or put a lock on your biccy barrel) if you want to keep some for yourself. 

Hayden’s guide to perfecting your Anzac biscuits recipe this year

Choose the GOAT oats

Choosing a good-quality oat will ensure your Anzac biscuits have a satisfying texture. For Hayden, it’s traditional rolled oats that do the trick.

Honour the OG recipes

Sure, you can spruce things up, but the old-school recipes have stood the test of time. Hayden swears by Uncle Tobys’ 100-year-old recipe that happens to be approved by the Department of Veteran Affairs. 

Related story: 15 Anzac Day recipes that will go down in history

Get salty with your sweets

Hayden says, “Add a pinch of sea salt flakes before baking, to counter the sweetness in the Anzac Biscuit and the flavour of the oats.”

Spray your spoon

Can’t get your golden syrup to glide? “Spray your measuring spoon with a little cooking oil before scooping up the golden syrup to prevent sticking to the spoon,” Hayden says.

Chewy vs crunchy 

It’s an age-old debate, and one that endures in 2021: chewy versus crunchy – which biccy is best? Luckily, you can create both with two simple changes. The chef explains, “If you prefer a chewy Anzac biscuit, bake for 10-12 minutes until only lightly golden on the edges. They will be soft when removing from the oven but firm up once cooled.” Alternatively, he adds, “If you prefer a crunchy Anzac biscuit, replace the caster sugar with brown sugar and bake for 12-15 minutes until very golden brown on the edges. Allow to cool and firm up on the baking tray once removed from the oven.”

A pro’s hack

This type might just take your Anzac biscuits from good to great: “Brown your butter before adding to the other ingredients to give your biscuits an extra rich nuttiness and caramel flavour.”

Bake, don’t wait

“Anzac biscuit dough will go dry quickly – it’s best to bake your biscuits as soon as you’ve finished making the dough,” Hayden says.

Storing your spoils

In the unlikely event that you’ll need to store any leftover biscuits, “Anzac biscuits can be stored for one week in an airtight container at room temperature.”

Baking big batches?

If you’re cooking your tea-time treats in great quantities (otherwise known as gathering acorns for the winter), Hayden says, “Cooked Anzac biscuits can be frozen! Once completely cooled, freeze any leftover Anzac biscuits in zip-lock bags and freeze for up to two months.”

Related story: These might be the healthiest ANZAC biscuits of all time