It’s one of the great existential questions of our time: should ANZAC Biscuits be chewy or crunchy?

On her regular TAFE Buds segment on ABC Riverina this morning, TAFE NSW cookery queen Sara Morley said regardless of where you sat on the polarising debate, the importance of ANZAC Day to the national psyche was one thing not in question.

“ANZAC Day is a solemn day and coming from a military family, I’m acutely aware of that,” Ms Morley said.

“It’s important ANZAC Biscuits acknowledge those traditions; so while a few little twists and turns in a recipe is ok, please no choc chips or anything like that.”

It is said ANZAC Biscuits were sent by wives and women's groups to Aussie soldiers abroad because the ingredients did not spoil easily and the biscuits kept well during naval transportation.

ABC Riverina Breakfast host Sally Bryant said for her, the texture of the iconic biscuit came down to the occasion.

“If I’m having it with a cup of tea, then I quite like it chewy but other times, I just want the pleasure of the crunchiness,” she said.

Ms Morley said the secret to “creating the crunch” came down to how long it spent in the oven and what type of sugar was used.

“The slower and longer you cook it, the crispier it will get,” Ms Morley said.

“It’s also better to use white sugar if you prefer it crunchier and brown sugar if you prefer it chewy.

“Using a softer flour will also help the crunch.”

If you’d like to put some crunch back into your career, consider enrolling in a course at TAFE NSW – visit www.tafensw.edu.au or call 131 601.

Sara’s scrumptious ANZAC Biscuits

Crunchy (makes 12-15)

INGREDIENTS

• 1 cup rolled oats
• ½ cup castor sugar
• 1 cup plain flour
• ¾ cup desiccated or shredded coconut
• 1 teaspoon salt flakes
• 2 tablespoons Golden Syrup
• 125g butter
• 1 teaspoon bicarb soda
• 2 tablespoons hot water

METHOD

Preheat oven to 160°C.

Line two biscuit trays with baking paper.

Mix the oats, sugar, flour, coconut, and salt flakes together in a large bowl.

In a small saucepan (or jug if using microwave) melt the butter and golden syrup together over low heat.

Separately mix the bicarbonate of soda and the boiling water together, and then add the mixture to the melted butter and syrup.

Add the butter mixture to the oats mixture and combine well.

Roll tablespoons of the mixture into balls and place 5cm apart on tray to allow for spreading.

Press with a fork to flatten a little.

Bake for approx. 15 minutes until golden.

Cool on tray for 10 mins then transfer to a cooling rack.

Store in airtight container.

Chewy (makes 12-15)

INGREDIENTS

• 1 cup rolled oats
• ½ cup brown sugar
• 1 cup plain flour
• ¾ cup desiccated or shredded coconut
• 1 teaspoon salt flakes
• 2 tablespoons Golden Syrup
• 125g butter
• 1 teaspoon bicarb soda
• 2 tablespoons hot water

METHOD

Preheat oven to 170°C.

Line two biscuit trays with baking paper.

Mix the oats, sugar, flour, coconut, and salt flakes together in a large bowl.

In a small saucepan (or jug if using microwave) melt the butter and golden syrup together over low heat.

Separately mix the bicarbonate of soda and the boiling water together, and then add the mixture to the melted butter and syrup.

Add the butter mixture to the oats mixture and combine well.

Roll tablespoons of the mixture into balls and place 5cm apart on tray to allow for spreading.

Press with a fork to flatten a little.

Bake for approx. 15 minutes until golden.

Cool on tray for 10 mins then transfer to a cooling rack.

Store in airtight container.