Not one to give up after initial failure, I gave these yummies another go. Although the last batch was from an authentic ANZAC biscuit recipe from a Gallipoli veteran, we decided to go back to a previous recipe since we prefer a softer, chewier version.
The first big change that was made was to turn the oven temperature down to 160º, and the trays were lined with a silicone sheet. Baking time was kept at 15 minutes with a tray swap half way to ensure all were being baked evenly. Since we were after soft and chewy, brown sugar was omitted and replaced with raw sugar (I didn’t have caster on hand)… and they turned out just the way we like them.