In honor of the Australia v. NZ Rugby World Cup game that’s on tonight I thought it would be appropriate to write about Anzac biscuits. Anzac biscuits are the most traditional Aussie biscuit (or cookie) that I can think of, due to their Australian origins during World War I. Anzac stands for Australia and New Zealand Army Corps and these biscuits were the creation of Australian women during World War I who were looking for a food that would be able to survive the 2+ month Merchant Navy ship journey to the soldiers and still have the maximum amount of nutritional value.
In order to withstand the long journey, none of the ingredients in the biscuits are perishable. Instead of eggs these biscuits used golden syrup or treacle as a binding agent.
They were first called Soliders’ Biscuits but after the ANZAC soldiers’ landing at Gallipoli on 25 April 1915 they were renamed ANZAC biscuits and are commonly eaten on ANZAC Day, which is celebrated on 25 April to honor all Australia and New Zealand War Veterans.
This recipe is from an Australian Day to Day Cookery for “Home Craft” Students that’s from my boyfriend’s mum’s high school home economics class.
- 1 cup plain flour
- 1 cup rolled oats
- ¾ cup shredded coconut
- ¾ cup sugar (raw sugar is best)
- 4 oz butter
- 3 level tbsp. golden syrup (or corn syrup in the U.S.)
- 2 tbsp boiling water
- 1 level tsp baking soda
- Preheat the oven to 160 C (320F)
- Sift flour into a bowl.
- Add rolled oats, coconut and sugar.
- Melt butter in a saucepan, add syrup and water.
- Add soda, allow to foam and pour immediately into dry ingredients.
- Mix well the take small pieces of mixture and press out thinly on greased baking trays, allowing space between each biscuit for spreading.
- Bake for about 15 minutes or until golden brown.