Took another stab at making these. The first couple of batches turned out fine but were more a soft, chewy flapjack than the crunchy biscuits I'm more familiar with.
As my research had turned up the suggestion that cooking them for longer, at a lower temperature, produced a crisper biscuit, this was the next stage. I'd also read a suggestion that forming the biscuit mix into small balls (about the size of a walnut) and placing them on the baking tray, rather than making flatter round shapes, produced a better end result.
So, using the same recipe below, I lowered the oven temperature to Gas Mark 2 (~150ºc) and increased the cooking time to 20 minutes.
These tweaks have done the trick - more crunch, slightly thicker, and more to my liking.
10/10
One of the few things I tend to buy in bulk, when I find them on the shelves of stores, are Unibic Anzac biscuits. For obvious reasons, they only appear around about the latter quarter of the year, so I stock up when I find them.
I love the taste of these biscuits and the crunch too. Frustrated at the restricted supply, I set out to try and make my own.
The result from using the Anzac biscuit recipe on the BBC Good Food website was good, but they turned out as a chewy bicscuit, more akin to a flapjack than the hard crunchy biscuit produced by Unibic.
I have found another recipe, which uses a lower oven temperature and longer baking time - once the current stock in the biscuit tin has been depleted, which won't be long, I will be experimenting with Anzac v2...
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