Who can resist a golden brown Anzac biscuit straight out of the oven? I heard about these biscuits and their wartime history long before I ever visited Australia. I used to make them as a commis pastry chef at The Savoy hotel in London back in the day. This recipe is from those days with a few tweaks including the addition of brown sugar, which helps to ensure a chewy biscuit rather than a hard one.
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