Every Anzac Day, Australians love to get in the kitchen and take part in a beloved tradition – baking Anzac Biscuits. These sweet morsels go back to the roots of when they were invented and carry a piece of history in each crunchy bite.
If you’re looking for something to do over Anzac weekend, why not give these classic treats a go and learn more about where they came from while you’re at it?
The History of the Anzac Biscuit
While the popular origin story for the Anzac Biscuit is that they were sent in care packages to Australian and New Zealand troops during WWI is a point of contention, they do have an intrinsic association with Anzac Day. Standard army biscuits differed vastly from the biscuit we know today and were more likely very hard wafers made of water and flour.
It is widely agreed that the majority of rolled oats biscuits were in public events at home to raise funds for the war effort, which connected them to the soldiers serving overseas. Anzac Biscuits as we know them today appeared a few years after the war ended, with the first recorded appearance in a cookbook being in the ninth edition of the St Andrew’s Cookery Book in 1921.
Anzac Biscuit Recipe
If you would like to make some Anzac biscuits of your own, check out the recipe here.
1 cup plain flour
1/2 cup desiccated coconut
1 cup rolled oats
1 cup brown sugar
2 tbsp golden syrup
1 tbsp water
1/2 tsp baking soda
Preheat oven to 175⁰C.
Sift the flour into a large bowl, then mix in the coconut, rolled oats and sugar.
Melt the butter in a saucepan over medium-high heat, then add in the golden syrup and water.
Stir the baking soda into the mixture.
Pour the butter mixture into the dry ingredients and mix until combined.
Roll tablespoons of the dough into balls and place them on a greased tray, arranging them 2.5cm apart. Bake for 15-20 minutes.
Once baked, allow the biscuits to cool and harden.
*Original recipe from bestrecipes.com.au
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