Chewy or crunchy? The Anzac biscuit debate that divides Australia

Every Anzac Day, Australians return to a handful of rituals. Dawn services. A moment of reflection. And, somewhere between the kettle boiling and the oven warming, a batch of Anzac biscuits.

But while the meaning behind the biscuit is shared, how it should be baked is anything but settled.

Should an Anzac biscuit snap cleanly in half, golden and crisp? Or should it bend slightly, soft in the centre with just a hint of chew? It’s a question that resurfaces every year and, if anything, the divide seems to be getting sharper.

The history of the Anzac biscuit offers some clues. These simple oat-based biscuits were sent to soldiers during World War I because they could survive the long journey overseas without spoiling. Their ingredients were practical and designed to last rather than impress. That durability meant one thing: they were, more often than not, crunchy.

In fact, early versions were so hard they could be ground down and eaten as a kind of porridge. That original purpose still shapes how many Australians think an Anzac biscuit should be made today.

Yet modern kitchens have softened the rules.

Recipes now vary widely, and with a few tweaks to baking time or ingredient ratios, the same mixture can produce completely different results. A longer bake delivers a crisp, golden finish, while a shorter time in the oven keeps the centre soft and chewy. It is this flexibility that has fuelled the ongoing debate.

Even professional kitchens cannot agree. In taste tests, opinions are often split, with some insisting a crunchy biscuit is the only authentic version, while others argue chewy biscuits are simply better to eat.

For many, the preference comes down to memory. The version you grew up with often becomes the “correct” one. For some, that is a thin, crisp biscuit that shatters with every bite. For others, it is a slightly thicker, softer version that leans into the caramel notes of golden syrup.

There are also practical considerations. Chewy biscuits tend to feel fresher for longer and are often favoured by those who prefer a softer texture, while crunchy biscuits stay closer to the wartime original and carry that sense of tradition.

And then there is flavour. A crisp biscuit brings out a deeper toasted taste from the oats and coconut, while a chewy one highlights the richness of butter and syrup.

And just when you think the debate could not stretch any further, along comes Anzac slice.

It is a more modern take and, for some, a controversial one. Baked in a tray and cut into squares, it keeps all the familiar flavours but changes the texture completely, often landing somewhere between chewy and soft with a slightly crisp top. Purists may hesitate, but I say don’t knock it until you have tried it.

So which is right?

The truth is, there is no definitive answer. Even the most traditional recipes have evolved over time, and today’s Anzac biscuit is already a variation on earlier versions from the early 20th century.

What has not changed is what the biscuit represents.

More than just a recipe, the Anzac biscuit remains a symbol of care, connection and resilience. It is a reminder of the families who baked and sent them, and the soldiers who received them far from home.

Whether you prefer yours crunchy, chewy or in slice form, that meaning holds.

This Anzac Day, as trays come out of ovens across the country, the debate will no doubt continue. And perhaps that is part of the tradition too.

After all, there are few things more Australian than a strong opinion about a humble biscuit –  especially one with a story this significant.

The Best Ever ANZAC Biscuit Recipe

Ingredients

1 cup rolled oats
1 cup plain flour
1 cup desiccated coconut
¾ cup brown sugar
125g butter
2 tbsp golden syrup
1 tsp baking soda
2 tbsp boiling water

Method

Preheat oven to 160°C (fan-forced) or 180°C conventional.
Line a baking tray with baking paper.
In a large bowl, combine oats, flour, coconut and sugar.
In a saucepan, melt butter and golden syrup over low heat.
In a small bowl, mix baking soda with boiling water, then add to the butter mixture. (It will foam slightly.)
Pour the wet mixture into the dry ingredients and mix well.
Roll tablespoons of mixture into balls and place on tray, leaving space to spread.
Flatten slightly with a fork.
Bake for 10–15 minutes, depending on whether you prefer chewy (shorter) or crisp (longer).
Allow to cool on the tray before transferring.

Tip
For chewier biscuits, take them out when they’re just golden. For a crunchier finish, leave them in a little longer until deep golden brown.