The Classic Anzac Biscuit
Anzac Biscuits hold a special place in the hearts of Kiwi's and Aussies, and boast an intriguing backstory. The widely held belief is that they originated from Scottish oatcakes, known as "Soldiers' Biscuits," before 1915 and the Gallipoli Campaign. They were later dubbed Anzac biscuits when the ANZAC acronym emerged. 
However, the romanticised tale of the Anzac biscuit isn't entirely accurate. The name "Anzac" came about after the war, with the first documented recipe appearing as "Anzac Crispies" in 1921 in New Zealand, followed by Aussie in 1923. (Although earlier references to "Anzac" in recipes exist, such as "Anzac Cakes" and "Anzac Pudding.")
During wartime, eggs were scarce, leading to the exclusion of eggs from the recipe. This also extended the biscuit's shelf life, essential for long sea voyages without refrigeration during WWI. Golden syrup served as a binding agent, and the biscuits were packed into repurposed tins, sealed airtight, ensuring they stayed fresh and provided soldiers with a taste of home.
The recipe continued to evolve, with coconut added by 1927 and a wheatmeal variant by 1929. While the biscuit's popularity dipped in the 1960s, it experienced a resurgence in the 1980s and 1990s, with inventive variations featuring peanuts, sultanas, sesame seeds, and chocolate chips.
So, with each bite of an Anzac Biscuit, cherish its rich history
- a poignant symbol of home, solidarity,
and resourcefulness during trying times.
Recipe: Anzac Biscuits
Here's the recipe we use in the Home Baked kitchen. In our opinion the perfect Anzac Biscuit, crispy on the outside, slightly bendy and chewy in the middle. If you want to bake Soldier Biscuits as Liz grew up calling them, add a small handful of chopped walnuts - Good as Gold.
- 125g butter
- 2 Tbsp golden syrup
- ½ tsp baking soda
- 2 Tbsp boiling water
- 1 cup of rolled oats
- 1 cup of flour
- 1 cup of firmly packed brown sugar
- ¾ cup of desiccated coconut
Preheat the oven to 180°C.
Melt butter and golden syrup together in a medium pot.
Remove from heat and stir in the boiling water and baking soda. Mix in the oats, brown sugar and flour.
Roll into balls and place onto lined baking trays, leaving room for biscuits to spread. Flatten very slightly with a wet hand.
Bake for 10-12 minutes or until golden. Cool biscuits on trays. If desired, drizzle with a little melted chocolate for extra whammo.
Lest we forget 🌹
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