why are my anzac biscuits so hard?
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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).
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Yes, to freeze: wrap biscuits tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
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Did your biscuits not spread out as desired and taste dry and crumbly? You probably have too much flour in the recipe. The excess flour caused too much gluten to form, preventing the cookie from softening and spreading.
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The soft tend to be a little more friendly when cooked, whereas the hard never lose their chewy texture. Both hard and soft wheat berries come in red and white varieties. I find the hard red varieties to be the strongest in taste and texture, while the soft white wheat is a bit more delicate.
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They are where the sugar has lost some of it's moisture and clumped together. You can microwave them for a few seconds and they will soften up. I've also thrown them into my chocolate chip cookies and they make like a little sugar morsel taste when you get one.
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Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks. Lesson learned: beat butter and sugar and eggs at medium speed. Once you add flour, mix gently.
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Problem #1: Flat, rock hard cookies If your cookies look like the first one in the above picture, it's probably because the dough contained too much sugar leaving your biscuit overly crunchy (as in don't feed them to grandpa) and dark brown. They probably also got stuck to the baking sheet.
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If a jelly does not set, it is likely that one of its key elements is missing or it was not properly boiled. Measuring fruit, sugar and pectin exactly is key to a good set, as is a rolling boil. This means that the jelly is boiling so hard that it cannot be stirred down.
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There are more significant differences between scones and biscuits. Scones typically have eggs in them and biscuits do not. Scones tend to be a little denser, drier, and not as flaky. Just adding oats, fruit, herbs or anything else to a biscuit dough and cutting them in triangles does not make them a scone.
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So almost a month ago, James bought me these malted milk biscuits when I saw them in Tesco and screamed with delight. This almost normal sized pack retails at £1.20 so the value for money is great. Being free from wheat and gluten only, these are not suitable for egg or dairy allergy sufferers.
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This problem can also happen when you open the oven to check your bake during cooking. ... Cooking it for too short a while will result in a soggy, sunken middle. The centre of your mixture takes the longest time to heat through, so is typically the final part of your cake to cook through, puffing up to an airy middle.
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But the problem is that biscuits provide more than crunchiness. They contain large amounts of kilojoules, unhealthy fats and highly processed carbohydrates. What's more, they're mostly low in fibre and whole grains.
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You can, but it has to be 28g (I think the big biscuits weigh just under that). And don't forget to have a Ryvita Wholegrain crispbread on the same day too - otherwise the Oatibix won't count as a healthy extra!
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I have tried using a pinch of CMC as well, which holds it a bit more. Make sure your sugar is almost as fine as cornstarch when you are adding it, else your buttercream will bleed later.
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Bake the biscuits at 450°F until golden brown, about 12 to 15 minutes. TIP: Make sure your oven is at the right temperature as it needs to be nice and hot! I like to use an oven thermometer to make sure, my oven will often say it's preheated when it's really 15 to 20°F cooler.
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To deal with these rather unpalatable objects first, hardtack biscuits are a nutritional substitute for bread, but unlike bread they do not go mouldy. And also unlike bread, they are very, very hard.
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The batter's still thick and sometimes hard. And the meat still peels away in strings, just like a real chicken tender should. That they're not at the top is less a condemnation of what they are than a testament to how far tenders have come. ... They still taste good on the Meat Mountain.