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"But I like them chewy. I'm a big chewy fan, so the biscuits I make for show judging are different to the biscuits I make for normal eating."
- A black baking tray will absorb heat, so use a silver baking tray if you don't want your biscuits to be dark (or worse burn) on the bottom, says Monique.
- Quality ingredients also help. "My biggest tip would be to go out and splurge on a new packet of bicarb soda and maybe even a new tub of golden syrup," she says. "Every time I've stuffed up my Anzacs, it's because I've used old bicarb and old golden syrup." "I would suggest starting with a good butter," adds Christopher.
- Want to make your own Anzac biscuit ice cream? "Choose a good vanilla ice cream as a base, then add lots of broken up Anzac biscuits prior to serving," says John Marshall. "This will give both texture and flavour, and if you really want to do something special, you could also drizzle a good tablespoon of Australian honey over the top."
- Selling your biscuits as a fundraiser? Consider donating funds to an Anzac-affiliated organisation, the way the biscuits were originally intended to do during war time. For example, Christopher donates money raised to the Vietnam Veterans Association of Australia, which helps returned soldiers suffering PTSD.