The NZS.com Anzac Day biscuits recipe article contains information on the history of Anzac biscuits and a biscuit recipe.
Recipe for Anzac Biscuits
Looking for the perfect Anzac biscuits recipe? Learn about the history of the Anzac biscuit and how you can make them yourself at home.
Anzac Day is a day of both celebration and mourning. New Zealanders and Australians are reminded of the distinct bond that they have on this day - members from their families fought together under one army, in support of the British Empire, during the First World War over 90 years ago on this date.
While it is a time to remember those whose lives were lost, it is also a time to celebrate their bravery. Like chocolate eggs at Easter and candy canes at Christmas, Anzac day, too, has its own sweet treat that you can bake at home on your day off.
What is the origin of Anzac biscuits?
Anzac biscuits are a traditional treat to bake in April every year, and have a very interesting history. Both Australia and New Zealand claim to have invented them - but they are based on similar, older biscuit recipes designed to produce crisp, hard, nutritious biscuits that would keep well. They were one of the items that would be sent to soldiers from home during World War One because they could survive the long journey by sea, and remain edible (and nothing hinders homesickness like home baking!).
They were not coined Anzac biscuits until the 1920s, before then known only as Soldiers biscuits. These were much less appetising than the Anzac biscuits we make today - they are said to be a form of 'rock biscuit', and while contained the same ingredients, somehow were not savoured as much during the war as the holiday treats are today.
Over the years, softer, chewier versions of the biscuit have evolved, commonly including rolled oats, coconut and golden syrup. Eggs never feature in true Anzac biscuits, as eggs were in very short supply during World War One.
How can I make them?
Try the biscuit recipe below for some great tasting, patriotic baking.
You will need:
- 50g plain flour
- 50g rolled oats
- 50g coconut (flaked, dry)
- 100g caster sugar
- 75g butter
- 1 tablespoon golden syrup
- 1/2 teaspoon baking soda
Heat the oven to 150C. Lightly grease two trays.
Sift flour, combine with other ingredients except the bicarbonate of soda, butter and golden syrup and set aside.
Cut the butter into small pieces, place with the syrup in a saucepan and melt together, stirring. Then remove from heat.
Combine bicarbonate of soda with 1 tablespoon of water and blend in with the syrup and butter mixture.
Gradually mix in dry ingredients, until you have a consistent texture, and spoon onto the tray in dollop sizes of your choice.
Bake in the center of the oven for 20 minutes. Cool slightly then transfer to wire cooling rack, and enjoy with a cup of tea!
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