The ANZAC biscuit is a sweet rolled oats biscuit that we have become accustomed to enjoying all year round, even though its connection is very much with ANZAC day.
When we investigated the ANZAC biscuits history we were surprised how little is known for certain about the exact origin of the biscuit that we know to be the ANZAC biscuit of today.
What we do know for certain is the term ANZAC biscuit never existed before Gallipoli.
We know that there was a soldiers biscuit which was hard and capable of breaking teeth, which was likely the unevolved form of today’s ANZAC biscuit. There are sources that say, the sweet version we know of today was sent to soldiers overseas and equally that it was used in fairs to fundraise for them.
We know that regardless of what they were once called, “soldier biscuit”, “red cross biscuit” (among several other suggested names), that it was their eventual name of the ANZAC biscuit that has forever symbolically connected them to not only the soldiers that lost their lives at Gallipoli but all soldiers and defence force forevermore.
To find out more about the history of the ANZAC biscuit you can find some qualified sources below.
The Traditional ANZAC biscuit recipe
Makes approx 20 large biscuits
1 cup plain flour (no need to sift)
1 cup rolled oats
3/4 desiccated coconut
3/4 cup sugar
3 tsp golden syrup
3 tablespoons hot water
1 tsp bicarb soda
Heat oven to 170* C.
Mix flour, oats, coconut and sugar in a large bowl.
Melt butter in a saucepan. Add water and golden syrup and mix well.
Add baking soda, allow to foam then pour into the dry ingredients.
Mix well then take small pieces of the mixture, roll into a ball and press out lightly on a greased or lined oven tray.
Allow room between each for spreading.
Bake for 12-15 minutes or until golden.
Allow the ANZAC biscuits to cool slightly on the trays before moving to a cooling rack.
The history of the ANZAC biscuit