Anzac biscuits have plenty of stories associated with it, regarding the history and origin thereof and we’re here to set the record straight.
So, what is it about the biscuits that increased their popularity? Well, for starters, its coconut taste alone has coconut lovers hooked.
The prevalence of its existence today lies in the fact that it could be preserved for days on end. With exception to other ingredients added that might defeat the preserving purposes.
The year the biscuit term was coined
In the year 1916 on the 25th of April, marked the celebration of Anzac day. This was to commemorate the first anniversary of the landing of the Anzac troops at Gallipolli.
The term Anzac was first coined in the year 1915 when Australian and New Zealand troops were training in Egypt. So, now the record is set straight between Aussies and New Zealanders who argue about its origin.
More importantly, the partners of these soldiers were terribly worried about the quality of food given to their men. As a result, the women thought it best to send these biscuits as they could be eaten over long periods of time.
Prevalence of Anzac biscuits today
After a while with refrigerators becoming more prevalent on ships, the Anzac biscuits weren’t made to a great extent anymore as bulkier foods could now be sent. Fruitcake was the most popular staple sent thereafter.
Today, Anzac biscuits are made and sold to raise funds for veteran organizations for the care and welfare of aged veterans.
Ready to try biscuits from your Aussie heritage? Find the recipe below!
Anzac biscuits
Course: at4
servings30
minutes40
minutesIngredients
1 cup plain flour (all purpose flour)
1 cup rolled oats
1 cup desiccated coconut , unsweetened
3/4 cup white sugar , preferably caster / superfine
150 g / 5oz unsalted butter
4 tbsp golden syrup (Note 1)
1 tsp baking soda (bicarbonate soda)
Directions
- Preheat oven to 180°C/350°F (160°C fan forced)
- Line 2 baking trays with baking paper.
- Mix flour, oats, coconut and sugar in a bowl.
- Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
- Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
- Pour butter mixture into flour and mix until just combined.
- Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1″ apart, on prepared trays.
- Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
- Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!
