Can you substitute baking powder for bi - carbonate soda in Anzac biscuits?

You cannot directly substitute baking powder for baking soda in Anzac biscuits. Here's why:

* Different Chemistry: Baking soda (sodium bicarbonate) is an alkali that requires an acidic ingredient (like buttermilk, brown sugar, or molasses) to activate and create the rise in baking. Baking powder is a pre-mixed combination of baking soda, an acidic component, and a drying agent.

* Flavor Impact: Baking soda leaves a distinct slightly soapy flavor in baked goods if not balanced with acid.

* Texture Issues: Without the acidic component, baking soda won't activate properly, resulting in flat, dense biscuits.

What to Do Instead:

* Leave it out: Anzac biscuits traditionally rely on the golden syrup and brown sugar for their rise. You can omit the baking soda altogether and still get a chewy, delicious biscuit.

* Adjust the recipe: If you want to experiment, you can try reducing the amount of baking soda by half and adding a teaspoon of lemon juice or vinegar for acidity. This will create a slightly different biscuit, but it may not be a perfect Anzac biscuit.

Remember: It's always best to stick to a well-tested recipe, especially for traditional treats like Anzac biscuits.