MasterChef's Hayden Quinn reveals his secrets to perfecting the Anzac Biscuit

Tip 1: Salt can help ensure your biscuits aren't too sweet Add a pinch of sea salt flakes before baking to counter the sweetness in the Anzac biscuit and the oats' flavour. Tip 2: Chewy or crunchy If you prefer a chewy Anzac biscuit, bake for 10-12 minutes until only lightly golden on the edges, they will be soft when removing from the oven, but firm up once cooled. For crunchy Anzac biscuits, replace the caster sugar with brown sugar and bake for 12-15 minutes until very golden brown on the edges. Allow to cool and firm up on the baking tray once removed from the oven. Tip 3: Quality oats are always key When making Anzac biscuits ensure you buy good-quality oats to give your Anzac biscuits the right texture. For me, Uncle Toby's Traditional Rolled Oats work perfectly to make a delicious Anzac biscuit. Tip 4: Be quick with your dough One thing to keep in mind, Anzac biscuit dough dries quickly, so it is best to bake your biscuits as soon as you've finished making the dough. Tip 5: Storage of your biscuits is so important Did you know that Anzac biscuits can be stored for one week? To ensure their freshness, store them in an airtight container at room temperature. Tip 6: Always go with an original recipe There is nothing better than an original. The Uncle Toby's Anzac Biscuit recipe is over 100 years old and is approved by the Department of Veteran Affairs. Tip 7: Flavour, flavour, flavour Brown your butter before adding to the other ingredients to give your biscuits an extra rich nuttiness and caramel flavour.